SERVES 4
It’s important to follow the visual cues in this recipe, as pan thickness will affect cooking times. If using an electric stove, heat one burner on low heat and a second on medium-high heat; move the skillet between burners when it’s time to adjust the heat. If you don’t have half-and-half, substitute 8 teaspoons of whole milk and 4 teaspoons of heavy cream. To dress up the dish, add 2 tablespoons of chopped parsley, chives, basil, or cilantro or 1 tablespoon of dill or tarragon to the eggs after reducing the heat to low.
8 |
large whole eggs |
2 |
large yolks |
¼ |
cup half-and-half |
Table salt and ground black pepper |
|
1 |
tablespoon unsalted butter, chilled |
1. Beat the eggs, yolks, half-and-half, ⅜ teaspoon salt, and ¼ teaspoon pepper with a fork until the eggs are thoroughly combined and the color is pure yellow; do not over beat.
2. Heat the butter in a 10-inch nonstick skillet over medium-high heat until fully melted (the butter should not brown), swirling to coat the pan. Add the egg mixture and, using a heatproof rubber spatula, constantly and firmly scrape along the bottom and the sides of the skillet until the eggs begin to clump and the spatula just leaves a trail on the bottom of the pan, 1½ to 2½ minutes. Reduce the heat to low and gently but constantly fold the eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer the eggs to warmed plates and season with salt to taste. Serve immediately.