Ingredients:

  • 4 large eggs (200g)
  • 1 tbsp unsalted butter (14g)
  • 1/4 tsp fine sea salt (1.5g)
  • 1 tbsp heavy cream (15ml)

Instructions:

  1. Whisk eggs, salt, and heavy cream in a bowl. Whisk until no streaks of white remain to ensure a uniform color.
  2. Melt butter in the skillet over medium low heat. Cook until it foams but does not turn brown.
  3. Pour in the egg mixture. Let it sit undisturbed for 30 seconds until the edges just begin to set.
  4. Use the silicone spatula to push eggs from the edges toward the center. Move in slow, sweeping arcs to create large, velvety folds.
  5. Keep the heat low. Continue the sweep and fold motion for about 3-4 minutes.
  6. Remove the pan from the heat while the eggs still look slightly wet. Note: They will finish cooking on the plate.
  7. Slide the eggs onto a warm plate immediately.