Ingredients

The following ingredients have 4 Servings
  • 8 large eggs
  • 3/4 teaspoon kosher salt
  • 3 tablespoons whole milk
  • 2 tablespoons unsalted butter

Instruction

  • Combine the eggs, salt, and milk in a medium bowl and whisk until the mixture is homogeneous and frothy, about 1 minute. Let rest at room temperature for at least 15 minutes. The eggs may darken in color significantly. [Editor's Note: On some rushed mornings and evenings, we confess to having blatantly ignored this direction to wait 15 minutes. And to be honest, the eggs still turned out terrific.]
  • Melt the butter in a 10-inch nonstick skillet, carbon-steel skillet, or cast-iron skillet over medium-high heat, swirling the pan as it melts to coat it evenly.
  • Add the egg mixture to the pan and wait, without touching the eggs, until the eggs seem to have firmed a little at the edges and on the bottom. You may need to reduce the heat to medium so as to prevent any browning. Scrape the pan with a silicone spatula as the eggs solidify. Then continue to cook, scraping and folding constantly, until the eggs have formed solid, moist curds and no liquid egg remains, about 2 minutes. The eggs should still appear slightly underdone but don’t worry, the residual heat will continue to cook the eggs even after you remove them from the heat and onto a plate. Serve immediately.