Ingredients:

  • 4 Large Eggs
  • 1 tbsp Whole Milk
  • 1/4 tsp Fine Sea Salt
  • 1/8 tsp Freshly cracked black pepper
  • 1 tbsp Unsalted Butter
  • 1/2 cup Sharp Cheddar Cheese, freshly grated

Instructions:

  1. Crack the eggs into a bowl and add the milk, salt, and pepper. Whisk vigorously for at least 30 seconds until the mixture is uniform in color and a layer of fine bubbles forms on the surface.
  2. Place a non stick skillet over medium-low heat. Add the butter and wait for it to foam but not brown. Pour in the egg mixture and let sit undisturbed for 20 seconds to allow the base to set.
  3. Using a silicone spatula, push the eggs from the outer edges toward the center in long, sweeping motions to create large curds. Continue until the eggs are approximately 75% set.
  4. Sprinkle the grated cheddar cheese over the eggs. Fold the eggs one last time to encase the cheese and remove the pan from the heat immediately while the eggs still look slightly glossy to allow carryover heat to finish the cooking.