Break the eggs one by one into a bowl.
Now mix with a fork and season with salt and pepper. Put the butter in a pan and let it melt.
Pour in the egg mixture and let the eggs set over a good heat for 1-2 minutes, stirring repeatedly, until firm but not too dry. (The eggs should still be nice and creamy.) Quickly remove from heat.
Sprinkle with fresh chives or chopped scallions, if desired. The special Austrian tip for the egg dish is a drizzle of Kernöl over the mixture!
Experiment: cut up some ham or salmon and mix it with the egg mixture. You can also add pearl onions, gherkins or olives. Just according to your taste!
Preparation Tip:
How to crack raw eggs properlyTake the egg in your left hand and, using the non-sharp side of a knife blade, strike the egg a few times at the widest point so that the shell is cracked open but the yolk is not cut through as if with a samurai blow. Gently press both thumbs into the cracked area and voila - the egg should now open gently. Lift off the top shell and slowly slide the whole egg into the pan or bowl.
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