Ingredients:

  • 4 large eggs
  • 1/4 tsp fine sea salt
  • 1/8 tsp freshly cracked black pepper
  • 1 tbsp whole milk
  • 1 tbsp unsalted butter

Instructions:

  1. Crack the eggs into a mixing bowl and add the fine sea salt and whole milk. Whisk the mixture vigorously for 30–45 seconds until no streaks of white remain and a layer of fine bubbles forms on the surface.
  2. Place a medium non-stick skillet over medium-low heat. Add the unsalted butter and swirl until it is melted and foamy.
  3. Give the egg mixture one final 5-second whisk to re-incorporate air, then pour the mixture into the center of the hot pan.
  4. Immediately reduce the heat to medium-low. Using a silicone spatula, push the cooked edges toward the center in long, sweeping motions, allowing liquid egg to flow into the empty spaces for 60–90 seconds.
  5. Remove the pan from the heat while the eggs still appear slightly wet and glossy; the residual heat will complete the cooking process on the plate.