| Ingredient | Amount | Notes |
|---|---|---|
| Large eggs | 2-3 per person | Fresh, high-quality eggs |
| Butter | 1 tablespoon per 2 eggs | Unsalted preferred |
| Salt | Pinch | Add at the end (or during—see below) |
| Optional | 1 tablespoon milk, cream, or crème fraîche | For extra creaminess |
Pro tip: Skip the milk if you want the richest, most custard-like eggs. Milk can make them watery.
Dairy & Eggs
