Crack 2–3 large eggs per serving into a 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 silicone spatula or wooden spoon ready before the pan goes on heat.

Add ½ tbsp unsalted butter to a nonstick 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.

Pull the pan off heat when eggs are ~90% set and still slightly glossy — residual heat finishes them. Stir off-heat for a few seconds; if still underdone, return to burner briefly. Target: thick, just-set curds with no pooling liquid (71°C internal). Serve immediately — eggs firm up and release moisture as they sit. Avoid high heat (rubbery eggs), overcooking, and leaving eggs in the hot pan too long. Season with flaky salt or fresh herbs just before serving.