• Whisk together 8 large eggs, 1/2 teaspoon of salt, and 3 grinds of black pepper. Add 8 teaspoons of water and whisk vigorously until light an forthy.
• I like to keep my eggs warm until served, so I place an oven-proof serving dish in a low-heated oven to heat while I am prepping and cooking the eggs.
• Heat a non-stick fry pan over medium heat, then add 2 tablespoons of butter. Swirl the butter around the pan and up the sides until melted. Once the butter is melted, pour the eggs into the middle of the pan. Eggs should push butter to the sides of the pan.
• Using a silicone spatula, move the eggs around the pan, stirring slowly. As soon as the eggs start forming big, soft lumps, turn the heat to low and shift from stirring to folding eggs over themselves while gently shaking the pan with the other hand.
• When there are no liquid eggs running around the pan, turn the heat off.. Let eggs rest for one minute to finish cooking before serving. Gently dish into a pre-warmed casserole dish right before serving.
• Taste and adjust seasonings. If you desire, add garnish like chives or green onion right before serving. .

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