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Ingredients
- 3 eggs at room temperature
- A pinch of salt
- A pinch of pepper
- 1 tsp. olive oil
- 1 Tbsp. unsalted butter
Preparation
Step 1
Break eggs into a small metal bowl. Place salt and pepper (either black or white) nearby so they're ready to add to the eggs after you beat them.
Beat eggs vigorously with a fork until a mousse of tiny bubbles froths along the surface. While you heat a small nonstick pan over medium-high heat, sprinkle salt and pepper on eggs.
When pan is very hot, add oil, then butter; tilt pan to coat surface evenly. Pour eggs into center. As they start to firm up, run a spatula (or the underside of a fork) under the edges, bunching mixture toward the center so the remaining liquid can cook.