Ingredients:

  • 4 Large Grade A Eggs
  • 1 tbsp Unsalted Butter
  • 1 tsp Cold Water
  • 0.25 tsp Fine Sea Salt
  • 1 pinch Freshly cracked white pepper

Instructions:

  1. Crack the eggs into a deep bowl and add the cold water. Use a balloon whisk to beat the eggs vigorously for 30 seconds until the color is uniform pale yellow and a layer of fine bubbles forms on the surface.
  2. Place an 8-inch non-stick skillet over medium heat. Add the unsalted butter and wait for it to melt and begin to foam, ensuring it does not brown.
  3. Pour the aerated egg mixture into the center of the pan. Let it sit undisturbed for 10 seconds until the edges begin to set.
  4. Using a silicone spatula, gently sweep the cooked edges toward the center. Tilt the pan to allow liquid eggs to fill the empty spaces. Continue this 'sweep and fold' motion until the eggs are mostly set but still look slightly wet.
  5. Remove from heat immediately. Season with sea salt and white pepper. The residual heat will finish the cooking process to maintain a velvety texture.