Ingredients:

  • 4 large eggs
  • 2 tablespoons whole milk or heavy cream (30 ml)
  • 1/4 teaspoon salt (1.5 ml)
  • 1/8 teaspoon freshly ground black pepper (0.75 ml)
  • 1 tablespoon unsalted butter (15 g), divided

Instructions:

  1. In a medium bowl, gently whisk together the eggs, milk or cream, salt, and pepper until just combined. Avoid over-whisking, which can incorporate too much air.
  2. Place the skillet over low heat. Add half the butter and let it melt completely, coating the pan evenly.
  3. Pour the egg mixture into the skillet.
  4. Let the eggs sit undisturbed for about 30 seconds, or until a thin layer of cooked egg forms around the edges.
  5. Using the rubber spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath.
  6. Repeat this process, slowly and patiently, until the eggs are mostly cooked but still slightly wet and creamy.
  7. Remove the skillet from the heat. Add the remaining butter and gently fold it into the eggs. The residual heat will melt the butter and finish cooking the eggs to perfection.
  8. Serve the scrambled eggs immediately.