In a Mixing Bowl, whisk together the 2 ¼ cups all-purpose flour spooned and leveled, 1 tsp baking soda, and 1 tsp fine salt. Set aside. In a large Mixing Bowl using a Stand Mixer or Hand Mixer, beat the softened 1 cup unsalted butter softened to room temperature with the ¾ cup granulated sugar and ¾ cup granulated sugar on medium-high speed for 2–3 minutes until light and fluffy.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a Skillet. For creamy curds, use medium-low or low heat. For firmer eggs in less time, use medium — no higher. Once butter melts and coats the pan, pour in your whisked eggs. Let sit undisturbed 20–30 seconds until edges just begin to set. Using a Spatula, pull eggs in slow, sweeping strokes — lift and fold rather than stir constantly. This builds larger, softer curds. More frequent stirring gives smaller, more uniform curds. Total cook time: 3–6 minutes. Low heat = 5–6 min, creamiest result. Medium heat = 3–4 min, slightly firmer. Remove when almost no liquid egg remains but the surface still looks slightly wet and shiny.

Using a cookie scoop (about 1 ½ tbsp), portion the dough into balls and place them on a Parchment Paper-lined Baking Sheet in a single layer, not touching. Freeze uncovered for 1–2 hours until the dough balls are solid.

Crack 2–3 large eggs per serving into a Mixing Bowl. Add a pinch of salt and a few grinds of black pepper. Whisk until fully combined — no white streaks. Optional: add 1–2 tbsp milk (richer) or water (lighter) per serving. Use a nonstick or well-seasoned carbon steel pan. Have a Rubber Spatula or Wooden Spoon ready before the pan goes on heat.