Preparation time | 10 min |
Cooking Time | 15 min |
Ready In | 25 min |
Level of Difficulty | Easy |
Servings | 3 |
Ingredients
3 Tablespoons milk2 teaspoons cornstarch6 eggsHeaping 1/4 teaspoon salt1/4 teaspoon dried dill or 1 tablespoon fresh dill2 Tablespoons unsalted butter1 teaspoon fresh chives, finely chopped
Directions
- Combine milk and cornstarch in a medium bowl. Using a fork, whisk until the cornstarch is completely dissolved and no lumps remain. Whisk in the eggs, salt and dill.
- In a medium non-stick skillet, melt the butter over medium heat. When the butter starts to bubble, add the egg mixture. Let it set around the edges, about 30 seconds. Using a silicone spatula, pull the edges inward, letting the runny eggs spill towards the edges of the pan. Let cook for 30 seconds more, the pull the set edges to the center again.
- Continue cooking, stirring constantly, until the eggs look soft and slightly undercooked, 60-90 seconds more (they will continue to cook, so best not to wait until they are fully cooked before removing them from the stove). Remove from heat and transfer eggs to a platter, Sprinkle with chives and serve immediately.