Ingredients:

  • 4 large eggs (US) / 4 large eggs (approx. 200–220 g without shells)
  • 1/8 teaspoon fine salt (0.75 g), plus extra to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon unsalted butter (14 g), for cooking
  • 1 tablespoon crème fraîche or heavy cream (15 ml), optional, for finish
  • 1 tablespoon chopped fresh chives, optional, for garnish
  • Optional: 2 tablespoons grated cheese (cheddar, Comté, or parmesan) (10–20 g)
  • Optional: 2 oz smoked salmon, torn (55 g)
  • Optional: 1/4 cup sautéed mushrooms or roasted cherry tomatoes (50–60 g)

Instructions:

  1. Prep: Crack eggs into a medium bowl. Add 1/8 teaspoon fine salt and a light grind of black pepper. Whisk until yolks and whites are fully combined and the mixture is slightly frothy. Measure butter and crème fraîche (if using) and chop chives.
  2. Heat the pan: Place an 8–10 inch nonstick or well-seasoned stainless steel skillet over low to medium-low heat. Add butter and let it melt slowly without browning for a gentle cooking surface.
  3. Cook the eggs (slow-stir method): Pour the beaten eggs into the warm pan and immediately start stirring with a heatproof silicone spatula using slow, continuous folding motions. Scrape the bottom and sides to form small, creamy curds.
  4. Manage heat: Keep the eggs moving. If the pan becomes too hot and eggs form dry curds quickly, remove the pan from the heat briefly, swirl, then return to the burner. Repeat as necessary to maintain gentle cooking.
  5. Watch for visual cues: Cook until large curds begin to form but the eggs remain glossy and slightly runny—about 6–8 minutes on low. Look for custardy, slightly underdone curds that still move when stirred.
  6. Finish off-heat: Remove the pan from heat just before the eggs are fully set. Stir in 1 tablespoon crème fraîche or a small knob of cold butter to stop cooking and add shine. Taste and season with additional salt and pepper.
  7. Serve immediately: Transfer eggs to warm plates or buttered toast. Garnish with chopped chives and any optional add-ins like grated cheese, smoked salmon, or sautéed mushrooms. Eat right away as eggs continue to set as they cool.
  8. Tips & cues: Aim for glossy, slightly wet curds that hold their shape but still move. Remove before fully set to avoid dry, grainy curds. An instant-read thermometer reads about 160–165°F (71–74°C) when finished.