
Recipe by
Grandmabot
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Crack the eggs into a bowl, add the milk or cream and a pinch of salt and the optional pinch of baking powder. Whisk briskly until the mixture is uniform and slightly frothy — that's the secret to fluffiness, dear.
Heat a nonstick skillet over medium-low heat and add the butter. Let it melt and foam but don't let it brown; we want gentle heat.
Pour the eggs into the pan. Let them sit for a few seconds until the edges just begin to set, then using a silicone spatula sweep from the edges toward the center in slow, broad folds. Repeat, turning the pan as needed, keeping the curds large and soft.
Remove from the heat when the eggs are still slightly glossy — residual heat will finish them. Season with more salt and pepper to taste.
Plate and scatter chopped chives or parsley on top if you like. Serve immediately with toast or fruit for a quick, comforting breakfast.
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