4️⃣ Watch Closely – Don’t Overcook!
The eggs will thicken gradually. You want them just set, still glossy and slightly runny — they’ll finish cooking from residual heat.
Remove from heat when they look almost done — trust us.
5️⃣ Season & Serve Immediately
Season lightly with salt and pepper (taste first — butter is salty!).
Fold in fresh herbs if using.
Slide onto warm plates and serve right away.
🍞 Perfect Pairings:
Thick-cut sourdough toast (buttered, obviously)
Smoked salmon & capers
Sliced avocado or grilled tomatoes
A splash of hot sauce or truffle oil for drama
🧠 Why This Works So Well (Chef Science!)
🔹 Cold start + cold eggs = even cooking from the inside out
🔹 Butter as both fat and moisture source – Adds richness and prevents drying
🔹 Constant stirring – Creates small, delicate curds
🔹 Residual carryover cooking – Eggs continue to cook after removal from heat
🔹 No milk or cream needed – Butter and technique do the work
And that luxurious mouthfeel? That’s emulsified egg yolk and butter — basically homemade hollandaise without the stress.
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