Place a nonstick skillet over low to medium-low heat.
Melt the butter, coating the pan evenly without browning it.
Step 3: Cook the Eggs
Pour the whisked eggs into the pan.
Let them sit undisturbed for 10–15 seconds until they begin to set around the edges.
Gently push the eggs from the edges toward the center with a spatula, letting uncooked eggs flow into the cleared space.
Step 4: Fold and Finish
Continue folding gently until the eggs are mostly set but still slightly runny.
Remove from heat while they are still slightly underdone.
Step 5: Season and Serve
Sprinkle with salt and pepper.
Serve immediately for the best texture and flavor.
Why This Method Works
Low and Slow: Prevents dryness and ensures soft, creamy eggs.
Customizable: Easily add cheese, herbs, or vegetables.
Quick: Takes less than 5 minutes.
Pro Tips
Remove eggs from heat before they’re fully cooked—they’ll finish cooking on the plate.
Mix in grated cheese, fresh herbs, or sautéed vegetables for variety.
For fluffier eggs, whisk in a pinch of baking powder or a splash of soda water.