Ingredients4 large eggs2 tablespoons milk, cream, or water (optional, for extra creaminess)1 tablespoon butter (or oil, for cooking)Salt and pepper, to tasteInstructionsStep 1: Crack and Whisk the EggsCrack the eggs into a bowl.Add milk, cream, or water if desired. This step adds creaminess and lightens the eggs.Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are fully combined. The mixture should be slightly frothy.Step 2: Heat the PanHeat a nonstick skillet over low to medium-low heat.Add the butter and let it melt, ensuring it coats the bottom of the pan evenly. Avoid browning the butter.Step 3: Cook the EggsPour the whisked eggs into the pan.Let the eggs sit undisturbed for 10ā15 seconds until they begin to set around the edges.Using a spatula, gently push the eggs from the edges toward the center of the pan. Tilt the pan slightly to allow the uncooked eggs to flow into the cleared space.
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