Ingredients:

  • 4 large eggs
  • 1 tbsp unsalted butter
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 tbsp whole milk
  • 2 tbsp shredded sharp cheddar

Instructions:

  1. Crack the eggs into a mixing bowl. Add salt, pepper, and milk. Note: Seasoning now ensures the salt is evenly distributed.
  2. Whisk vigorously for 60 seconds. Continue until the mixture is homogenous and a layer of foam forms on top.
  3. Place a non stick skillet over medium low heat (around 140-160°C).
  4. Add the butter and swirl. Wait until it is melted and bubbling slightly, ensuring the pan is fully coated.
  5. Pour in the egg mixture. Let it sit undisturbed for 20 seconds until the edges begin to set.
  6. Using a rubber spatula, gently push the eggs from the edges toward the center. Note: This creates those large, soft folds.
  7. Stir in the shredded cheese during the final folds. Cook for another 1-2 minutes until the cheese is melted.
  8. Remove the pan from the heat while the eggs still look slightly underdone and glistening. Note: Residual heat will finish the job on the plate.