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
- Crack eggs into a bowl and set aside. Do not whisk the eggs. Set heat to medium and allow heat to gently warm the pan prior to adding any fat.
- 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.
- 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.
- 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.
- 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.