A warm, soft scramble of eggs that asks nothing more than butter and seasoning. When the shelf is bare except for eggs, this is dinner: gentle, patient cooking and a quiet meal.

Serves 2. 10 minutes, 8 at the stove.

About 300 calories a serving, 17 g protein, 1 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Crack 6 eggs into a bowl and whisk gently with a fork until yolks and whites are mostly combined but still streaky. Do not overwork them.
2. Set a nonstick skillet over low heat and add 2 tablespoons butter. When the foam subsides and the butter smells toasted, pour in the eggs.
3. Let the eggs sit for 15 to 20 seconds, then push them slowly from the edges toward the center with a spatula, tilting the pan to let raw egg flow to the sides. Repeat this patient motion for 4 to 5 minutes. The curds should gather slowly and hold moisture.5 min
4. When the eggs are barely set but still glossy and soft, remove the pan from heat and add salt and pepper to your taste. The residual heat will finish them gently.

Note Stir in a spoonful of crème fraîche or sour cream if you have it. Leftovers do not keep well. Serve on toast, with a simple salad of greens, or on their own with bread alongside.