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Ingredients
- 1/2 tablespoon unsalted butter
- 2 large eggs, separated
- kosher salt
- 2 tablespoons heavy cream
Method
- In a small nonstick skillet, melt the butter over medium-low heat.
- Separate the yolks and whites. Place yolks in a 1-cup measuring cup and add two small pinches of salt and the cream. Whisk with a fork to combine.
- In a medium bowl, place the whites, add two small pinches of salt and beat with a whisk to stiff peaks.
- Gently fold the yolks into the whites.
- Pour the egg mixture into the pan and cook, stirring gently, until eggs begin to set.
- Alternatively, this can be cooked as an omelet, filled, and folded over.
