Servings 2 servings
Ingredients
- 4 large eggs
- 1/4 cup milk, heavy cream or water
- 1 Tablespoon butter
Instructions
- In a medium bowl, whisk together the eggs, milk, and a pinch of salt and pepper. Whisk vigorously to incorporate the egg whites and yolks.
- Add the butter to a large non-stick skillet set over medium-low heat. Once the butter has fully melted, swirl it to coat the entire bottom of the pan.
- Add the eggs and let them cook, undisturbed, until they begin to set, about 30 seconds. Using a rubber spatula, gently fold and stir the eggs every 30 seconds, scraping down the sides of the skillet to ensure no eggs are setting (or overcooking) on the sides of the pan.
- Continue stirring until the eggs reach your desired doneness then serve.
Notes
- For smaller curds, stir more. For larger curds, stir less.
- This recipe is easy to scale. For best results, use a pan large enough to give the eggs room to move—about a 10-inch nonstick skillet for 2–3 eggs and a 12-inch skillet for 4–6 eggs. Avoid overcrowding the pan, which can lead to uneven cooking and less creamy eggs.
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