Ingredients:

  • 3 large (150g) eggs, room temperature
  • 1 tbsp (14g) unsalted butter
  • ¼ tsp (1.5g) kosher salt
  • ⅛ tsp (0.3g) freshly cracked black pepper
  • 1 tbsp (15ml) heavy cream
  • 2 tbsp (30g) grated Gruyère or Sharp Cheddar

Instructions:

  1. Whisk the eggs, salt, and pepper in a bowl until no streaks of white remain. For an even lighter result, whisk for 30 seconds to incorporate air. If using cream, whisk it in now to ensure an even distribution of fat.
  2. Melt the butter over medium-low heat until it foams but does not brown. Pour in the egg mixture and let it sit undisturbed for 20 seconds until the edges just begin to set.
  3. Using a silicone spatula, gently push the eggs from the outer edges toward the center, creating large, soft curds.
  4. When the eggs are 70% set but still look wet or glossy on top, use the spatula to gently fold the mass into thirds or create a spiral by dragging the spatula in a circular motion, wrapping the egg around itself.
  5. Remove the pan from the heat immediately, allowing carry-over heat to finish cooking the interior without drying out the exterior.