Makes 4 servings

Prep time: 5 minutes ----- Cook time: approx 4 minutes

Tools required: medium bowl, fork, 10" skillet or omelet pan, rubber spatula or wooden spoon


8 eggs
1/4 cup light cream, half/half, milk, or water
2 tbsp. chopped chives (optional)
1/2 tsp. salt (optional)
A few dashes of black pepper (optional)
2 tbsp. butter

Break the eggs into the bowl. Beat the eggs with the fork until they're blended just enough to incorporate the yolks and whites, but no more. Add the cream, chives, salt, and pepper, and beat for a few seconds to blend well.

Melt the butter in the skillet over medium heat. (Be sure not to let it burn.) Pour in the egg mixture. As it begins to set, use the spatula or spoon to pull the eggs gently across the bottom and sides of the pan, forming large, soft lumps. When the eggs are no longer runny, they are cooked.

VARIATION: You can add different seasonings to the eggs, such as Parmesan cheese, Tabasco sauce, parsley or basil, etc.