Ingredients:

  • 2 large eggs
  • 1 tbsp whole milk
  • 1 tsp unsalted butter

Instructions:

  1. Crack the eggs into the mixing bowl. Add the milk. Whisk vigorously for 30 seconds until the mixture is uniform and slightly frothy.
  2. Place a small non-stick skillet over low heat and add the unsalted butter.
  3. Once the butter is melted and foaming, pour in the egg mixture. Let the eggs sit undisturbed for about 20 seconds until the edges just begin to set.
  4. Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft folds. Continue this slow movement for 2–3 minutes.
  5. Remove the pan from the heat when the eggs look slightly wet; the residual heat from the pan will finish cooking them to a velvety consistency.