Ingredients:

  • 4 large pasture-raised eggs
  • 1/4 tsp fine sea salt
  • 1 tbsp whole milk
  • 1 tbsp unsalted butter
  • 1/8 tsp freshly cracked black pepper
  • 1/4 cup shredded sharp cheddar cheese (optional)

Instructions:

  1. Crack 4 large pasture raised eggs into a medium bowl. Add 1/4 tsp fine sea salt and 1/8 tsp freshly cracked black pepper. Note: Using a glass bowl helps you see if the whites are fully incorporated.
  2. Pour in 1 tbsp whole milk.
  3. Whisk vigorously. Use a fork or whisk for 2 full minutes until the mixture is pale and no streaks of white remain.
  4. Let the bowl sit for 15 minutes. Note: This allows the salt to tenderize the proteins.
  5. Set a non stick skillet over medium low heat and add 1 tbsp unsalted butter.
  6. Wait until the butter foam subsides and begins to sizzle slightly.
  7. Add the egg mixture and let it sit for 30 seconds until the edges start to turn opaque.
  8. Use a spatula to push the eggs toward the center, creating long, velvety folds.
  9. If using, sprinkle 1/4 cup shredded sharp cheddar cheese over the top and remove from heat until the cheese is just beginning to melt.