2. Heat the Pan
Place a nonstick skillet over medium-low heat. Add 1 tbsp butter. Let it melt but don’t let it brown.
3. Cook Low and Slow
Pour in eggs. Let sit 5 seconds, then start stirring constantly with a silicone spatula.
Use small, circular motions, scraping the bottom and sides. Keep the heat low—you should hear a soft sizzle, not a crackle.
4. Watch for the “Custard” Stage
After 2–4 minutes, eggs will thicken but still look slightly runny. This is when you stop.
Remove pan from heat while eggs are still glossy and underdone—they’ll keep cooking off-heat.
5. Finish with Butter & Salt
Stir in ½ tbsp cold butter until melted. This adds shine and stops cooking.
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