Ingredients :🛒

NutritionSortLoading...
Loading...

6 cold eggs

1–2 tablespoons butter (adjust ratio: 2 eggs per 1 tbsp butter)

1 teaspoon crème fraîche (optional, for extra creaminess)

Salt and pepper, to taste

Fresh chives, chopped, for garnish

Select allAdd

Instructions How to Cook

1. Crack eggs directly into a cold saucepan—do not whisk beforehand. Add butter immediately. Using a saucepan instead of a frying pan ensures gentle, even cooking

2. Place pan over medium-low heat and stir constantly with a rubber spatula, scraping the bottom to prevent sticking. Avoid whisking; smooth stirring is key

3. Cook using the on-off heat technique: after about 30 seconds, remove the pan from heat while continuing to stir. Return to heat after 10–15 seconds. Repeat this cycle for 3–4 minutes until eggs are just set but still soft

4. Season at the end: Add salt and pepper only after removing the eggs from the heat to prevent breaking down the proteins prematurely

5. Add crème fraîche or a small spoonful of cream for extra richness and stir gently MasterClass+1.

6. Plate immediately on warm toast or your preferred base and garnish with chopped chives

NOTES/TIPS :

Do not pre-salt the eggs; seasoning at the end preserves texture.

Constant stirring ensures even cooking and prevents rubbery curds.

Use a rubber spatula to gently fold the eggs rather than whisking.

Serve immediately; these eggs are best within a minute of plating for optimal creaminess