Crack 2-3 large, cold eggs directly into a bowl. For extra creaminess, you can add 1 tablespoon of whole milk, cream, or a dollop of crème fraîche or sour cream per egg.
Add a generous pinch of kosher salt right now. Science has debunked the old myth—salting early helps break down the proteins, leading to a more tender and evenly seasoned egg.
Whisk vigorously for 30 full seconds. You’re not just mixing yolks and whites; you’re incorporating air to create a uniform, pale yellow mixture. This is the foundation.
Step 2: The Preheated Pan & The Right Fat
Place your non-stick skillet over medium-low heat. Let it warm up for a full minute. It should be warm, not smoking hot.
Add 1 tablespoon of unsalted butter or a neutral oil. Swirl to coat. The butter should melt and foam gently. If it sizzles violently or browns immediately, your pan is too hot—remove it from the heat for a moment.
Step 3: The Low & Slow Cook (The Critical Phase)
Pour in your eggs. They should settle quietly, not sizzle and bubble at the edges.
Wait 20 seconds. Let a thin layer set on the bottom.
Now, using your spatula, push the eggs from the edges toward the center. Tilt the pan to let the uncooked, runny egg flow into the empty space.
Repeat this gentle push-and-tilt motion every 10-15 seconds. You are forming large, soft, luxurious curds. This process should take 3-5 minutes. Patience is your secret ingredient.
