Ingredients:

  • 4 large eggs
  • 1 tbsp unsalted butter
  • 1 tbsp whole milk
  • 1/4 tsp sea salt
  • 1/8 tsp cracked black pepper

Instructions:

  1. Crack the eggs into a mixing bowl. Add the milk, salt, and pepper.
  2. Whisk vigorously for about 30 seconds until the yolks and whites are completely integrated and no streaks remain.
  3. Place a nonstick skillet over medium low heat.
  4. Add the butter and melt until it begins to foam, but before it turns brown.
  5. Pour in the egg mixture.
  6. Let the eggs sit undisturbed for about 20 seconds until the edges just start to set.
  7. Using a silicone spatula, gently push the cooked eggs from the outer edges toward the center to create large, velvety curds.
  8. Continue folding slowly for about 1-2 minutes.
  9. Remove the pan from the heat immediately as soon as the eggs look wet but are no longer liquid.