These are just the best scrambled egss and Grandma swears by the last-minute addition of butter, insisting it ensures a tender result. Truth be told, I have never measured an ingredient when making these eggs. These are just guidelines, but truly, this is a recipe that falls into the “pinch of this, a splash of that” category.

• 2 eggs
• 1/4 – 1/3 cup of milk (or cream, if preferred)
• Salt and pepper to taste
• 2 teaspoons butter, divided
• 1/4 cup of finely minced onion
• 2 teaspoons torn cilantro (or parsley, if preferred)

In a bowl, whisk together eggs, milk and salt and pepper. Set aside.

In a medium non-stick frying pan over medium heat melt one teaspoon of butter and sweet onion for about 2-3 minutes, until translucent and soft but without color. Pour in eggs, swirling pan to distribute evenly. Cook for 30 seconds or so, until edges are starting to set. Using a silicone spatula or wooden spoon, pull edges of cooked egg towards the centre, forming curds. Continue stirring slowly, repeating process until the eggs are starting to set – it will resemble lumpy custard. At this point, beat in remaining 1 teaspoon butter and torn cilantro. Continue to stir, until eggs are almost finished, similar to the texture of a soft ricotta.

Serves 1.

Notes:

• If I'm feel patient, I'll cook over medium-low for more control.
• Snipped chives can also be used in place of the cilantro, or use a mix of whatever herbs you like.
• I adore these eggs on a grilled ciabatta bun (as pictured). The soft interior of the bread the perfect match for the soft eggs, and the crust provides the right amount of chewiness.