Ingredients:

  • 4 large (200g) eggs
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) heavy cream
  • 1/4 tsp (1.5g) fine sea salt
  • 1/8 tsp (0.5g) freshly cracked black pepper

Instructions:

  1. Crack the eggs into a mixing bowl. Add the salt, pepper, and heavy cream. Whisk vigorously for about 60 seconds until the yolks and whites are completely combined and no streaks remain.
  2. Place a non-stick skillet over low to medium-low heat and add the butter. Once the butter foams but before it browns, pour in the egg mixture.
  3. Using a silicone spatula, constantly stir the eggs in a circular or figure-eight motion to form small, soft curds slowly.
  4. Continue stirring for 2–3 minutes. Remove the pan from the heat while the eggs still look slightly underdone or wet, allowing residual heat to finish the cooking process for 30 seconds.