📋 Instructions

1. 1Whisk the Eggs — Crack the eggs into a medium bowl, add the milk, sea salt, and pepper, and whisk for about 30 seconds until the yolks and whites are fully combined and slightly frothy. A fork works fine if you don't want to dirty a whisk.
2. 2Heat the Pan Gently — Set a 10-inch nonstick skillet over medium-low heat (about 300°F / 150°C) and add the olive oil and 1 tablespoon of the butter. Wait until the butter melts and foams but does not brown, about 1 to 2 minutes.
3. 3Pour and Wait — Pour in the eggs and let them sit undisturbed for 20 to 30 seconds, until you see the first soft edges setting around the rim of the pan. This short pause builds the base for big curds.
4. 4Fold the Curds — Using a silicone spatula, push the set edges toward the center in slow, sweeping motions, tilting the pan so the runny egg fills the gaps. Keep going for 2 to 3 minutes; the eggs should look glossy and slightly wet, like loose custard.
5. 5Finish Off the Heat — When the eggs are about 90% set, with small shiny pools still visible, slide the pan off the burner at 165°F / 74°C internal temperature. Stir in the remaining 1 tablespoon butter until it melts and the curds look creamy.
6. 6Bowl and Top with Parsley — Spoon the eggs into warm bowls right away and scatter the chopped parsley and chives over the top. Finish with a crack of black pepper and serve with toasted sourdough if you like.