Directions
1. Crack and Beat the Eggs
Crack the eggs into a bowl and whisk them gently. Add a pinch of salt and, if desired, a splash of milk or cream for a creamier texture. Mix until the yolks and whites are just combined — no need to overbeat.
2. Heat the Pan
Warm a non-stick pan over medium-low heat. Add about half a tablespoon of butter, letting it melt completely but not brown. Swirl to coat the surface evenly.
3. Cook the Eggs
Pour the whisked eggs into the pan. Let them sit untouched for about 20 seconds, then gently push the edges toward the center using a spatula. Continue to move the eggs around slowly, letting them rest briefly between stirs. Cook for 2–3 minutes until they’re soft and slightly runny — they’ll finish cooking from the residual heat.
