⅓ cup milk or light pouring cream
Salt and pepper, to season
2 tsp butter
Chopped chives or parsley, to serve
- Whisk eggs with milk or cream. Season with salt and pepper.
- Heat butter in a non-stick saucepan over a low to medium heat. Add the egg mixture and cook over low to medium heat, gently turning mixture as egg begins to set on base of pan.
- To ensure a creamy texture, cook only until egg is just set and don’t stir too much. Sprinkle with chopped chives or parsley to serve.