6 eggs
1 teaspoon olive oil
2 1/2 tablespoons butter
2 tablespoons milk, heavy cream or creme fraiche
salt and pepper to taste
fresh herbs, such as dill or minced chives, optional

1. Crack eggs into a bowl and set aside. Do not whisk the eggs. Set flame to medium and allow heat to gently warm the pan prior to adding any fat.
2. Add the olive oil and butter to the pan. Let melt slightly before adding the unbeaten eggs. With a whisk or a rubber spatula, poke the egg yolks and cook slowly on medium heat while constantly stirring, folding and shaking the pan.
3. Continue to cook and move the eggs as they start to scramble. They should yield a soft, delicate and creamy texture in about 5 minutes. As the eggs start to come together, turn off the heat and continue to stir the eggs.
4. To stop the cooking process, whisk in a dash of milk or cream. Season the eggs with salt and a few grinds of pepper before you’re ready to serve. Salting the eggs too early may make your eggs watery.
5. If desired, serve the scrambled eggs with some fresh herbs, such as dill or chives. Eggs also pair remarkably well with caviar, salmon roe, truffle, cured salmon or bacon.