Ingredients:

  • 4 large eggs
  • 1/4 tsp fine sea salt
  • 1/8 tsp ground black pepper
  • 1 tbsp unsalted butter
  • 1 tbsp heavy cream

Instructions:

  1. Crack the eggs into a bowl and add salt, pepper, and heavy cream. Whisk vigorously for 30 seconds until the yolks and whites are completely combined and the mixture is a uniform pale yellow.
  2. Place a nonstick pan over medium-low heat. Add the butter and let it melt until it begins to foam but does not brown.
  3. Pour in the egg mixture and let it sit undisturbed for about 20 seconds.
  4. Using a silicone spatula, gently push the cooked edges toward the center using long, slow sweeps to create large, soft folds.
  5. As soon as the eggs look wet and slightly undercooked, remove the pan from the heat entirely to allow residual heat to finish the cooking process on the plate.