Ingredients
Equipment
Method
- Separate the egg whites from the yolks into two different bowls.
- Add the thick cream to the yolks and whisk until smooth; season lightly with salt and pepper.
- In a clean bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Melt the butter in a skillet over medium heat; pour in the yolk mixture and cook undisturbed until the edges set.
- Gently fold in the whipped egg whites using a spatula.
- Cook for another 2-3 minutes; carefully flip if preferred, then slide onto a warm plate.
- Garnish with fresh chives before serving.
Nutrition
Calories: 350kcalCarbohydrates: 2gProtein: 10gFat: 34gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 350mgSodium: 250mgPotassium: 200mgVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg
Notes
For a dairy-free version, swap butter with coconut oil and use a plant-based cream. Use the freshest eggs possible for the best results. Leftovers can be stored in an airtight container in the fridge for up to a day. Reheat gently in a skillet to regain fluffiness—avoid microwaving. Consider adding fillings like cheese or vegetables just before serving to maintain fluffiness. For added flair, experiment with toppings such as grated Gruyère or smoked salmon.
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