SERVES 1
3 large eggs
1 large egg yolk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 tablespoon whole milk
1 tablespoon chopped mixed fresh herbs, such as parsley,
tarragon, and chives (optional)
1½ tablespoons unsalted butter, cut into ¼-inch cubes and
chilled
- Combine the eggs, egg yolk, salt, pepper, milk, and
herbs, if using, in a medium bowl and whisk until
homogeneous and frothy, about 1 minute. Allow to rest
at room temperature for at least 15 minutes. The eggs
should darken in color significantly. - Add two-thirds of the butter to the eggs. Melt the
remaining butter in an 8-inch nonstick skillet over low
heat. Add the egg mixture to the skillet and cook, stirring
slowly and constantly with a silicone spatula, scraping
the eggs off the bottom and sides of the skillet, until the
eggs have begun to set, about 2 minutes. Then continue
cooking, stirring and scraping, until the eggs are just firm