Ingredients:

  • 4 large eggs (200g)
  • 1 tbsp (14g) unsalted butter
  • 1/4 tsp (1.5g) fine sea salt
  • Optional: milk or 1 tbsp cottage cheese

Instructions:

  1. Crack the eggs into a medium mixing bowl.
  2. Add the salt and your choice of optional milk or cottage cheese; whisk gently until the yolks and whites are combined without creating a layer of foam.
  3. Place an 8-inch non-stick skillet over low to medium-low heat.
  4. Add the butter and let it melt until it begins to bubble slightly but does not brown.
  5. Pour in the egg mixture and let it sit undisturbed for approximately 30 seconds.
  6. Using a silicone spatula, gently push the cooked edges toward the center to create large, soft folds.
  7. Continue folding slowly—do not chop the eggs.
  8. Remove the pan from the heat when the eggs look slightly underdone and wet, allowing residual heat to finish the cooking on the plate.