Ingredients:

  • 3 Large Eggs
  • 1 tbsp Unsalted Butter
  • 1/8 tsp Fine Sea Salt
  • 1/8 tsp Black Pepper
  • 1 tbsp Whole Milk
  • 1/4 tsp Baking Powder

Instructions:

  1. Crack eggs into a medium mixing bowl and add the fine sea salt. Whisk vigorously for 60 seconds until the mixture is completely uniform with no visible streaks of egg white.
  2. Immediately before cooking, add the whole milk and baking powder. Whisk for an additional 20 seconds until tiny air bubbles form on the surface.
  3. Melt the butter in an 8-inch nonstick skillet over medium-low heat until foaming. Pour in the egg mixture and let it sit undisturbed for 15-20 seconds until the edges begin to set.
  4. Using a silicone spatula, push the eggs from the edges toward the center in long, slow sweeps. Continue this fold-and-sweep motion for approximately 2 minutes.
  5. Remove the pan from the heat while the eggs still appear slightly wet. The residual heat will finish the cooking process on the plate.