Yield: 1 – 2 servings





4 large eggs (approximately ¾ cup)


1/8 teaspoon salt


1/8 teaspoon pepper


2 tablespoons crema, crème fraiche, or sour cream


2 teaspoons butter











Whisk the eggs, chosen dairy, salt and pepper until the mixture is a consistent, even yellow and frothy. The more the eggs are whisked, the softer the curds.


Heat a heavy-bottomed, medium-sized skillet over low heat. Add butter.


When the butter melts and begins to bubble, pour the egg mixture into the skillet.


When the eggs begin to set, insert a spatula against the opposite side of the pan and pull the eggs across the pan, towards you. The eggs should fold into themselves to form large, soft curds. Do not stir the eggs.


Rotate the pan 1/4 turn and continue slowly pulling the mixture across the pan towards you, forming large curds, until there is not any visible liquid in the eggs.


Plate, garnish if desired, and serve.