Ingredients
2large eggs
1tbspwhole milk
½tbspbutter
⅛tspsalt
pepper,fresh cracked
mix-ins,like leftover meat, cooked vegetables, cheese, or herbs
Preparation
Melt butter in a small skillet over medium heat.
Crack two eggs into a small mixing bowl. Add milk and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy.
Add the eggs to the hot skillet and immediately reduce the heat to medium-low. Use a rubber spatula to push the eggs from one end of the skillet to the other.
Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.
When the eggs are mostly cooked but look fairly wet with what looks like a thick liquidy egg around the curds, slowly fold the eggs into themselves one or two times.
Remove eggs from pan when the eggs are set but still glisten with moisture, and transfer to a plate. Finish with freshly cracked pepper. Garnish with fresh herbs, if using.
