Recipes

Ingredients:

3-4 eggs

1/4 cup milk

1 tbsp le beurre bordier butter

Salt and black pepper 

Extra virgin olive oil or truffle oil

Chives 

Cooking:

First, beat the eggs. Place them in a medium bowl, and whisk until the yolk and whites are thoroughly combined.

Add the milk and whisk again.

Preheat your nonstick skillet with butter inside it. Warm the skillet over medium heat.

Pour in the egg mixture, and let it cook for a few seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. As you work, make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.

For a soft and creamy scramble egg, stop when the eggs are mostly set, but a little liquid egg remains. Remove the pan from the heat, and season to taste with salt and pepper.

Drizzle with extra virgin olive oil or truffle oil.

Garnish with chopped chives.

Enjoy it with toasted sourdough bread or by itself.