Instructions

• Gather equipment: a medium-sized non-stick skillet, a small bowl, a rubber spatula, and a whisk or fork. Place the skillet on the stove and set heat to medium-low.
• Crack 4 large eggs into the small bowl, add 2 tablespoons milk, and whisk until the yolks and whites are fully combined.
• Add 1 tablespoon unsalted butter to the preheated skillet. Let the butter melt completely and foam, but do not let it brown.
• Pour the egg-and-milk mixture into the skillet. Let it sit undisturbed for a few seconds until you see a thin cooked film form around the edges.
• Using the rubber spatula, gently push the cooked edges toward the center and tilt the pan so uncooked egg flows to the edges. Continue moving the eggs in slow folds until the curds are soft, fluffy, and just barely set—still slightly moist and glossy.
• Remove the skillet from the heat while the eggs are slightly runny (they will finish cooking from residual heat). Season with salt and ground black pepper to taste and serve immediately.