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Ingredients
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 1 tablespoon (15g) unsalted butter
- 2 tablespoons (30ml) cream or milk (optional; see note)
- Freshly ground white or black pepper
Method
- In a small saucepan, combine eggs, salt, butter, and milk or cream, if using. Set over low heat and cook, whisking constantly, until eggs thicken to a custardy consistency, 5 to 10 minutes. Remove from heat, season with pepper, and serve right away.
