Ingredients:

  • 4 large eggs
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper
  • 1/4 cup sharp cheddar cheese, grated
  • 1 tsp heavy cream

Instructions:

  1. Crack the eggs into a medium mixing bowl. Add the salt, pepper, and heavy cream. Whisk vigorously for 30 seconds until the yolks and whites are completely combined and no streaks remain.
  2. Place an 8-inch non-stick skillet over medium-low heat and add the butter. Once the butter is melted and begins to bubble, pour in the egg mixture.
  3. Let the eggs sit undisturbed for about 20 seconds until the edges just start to set.
  4. Using a silicone spatula, gently push the eggs from the edges toward the center, creating large, soft curds.
  5. When the eggs are about 75% cooked and still look wet and glossy, sprinkle the grated cheddar cheese evenly over the top.
  6. Fold the cheese in gently for 30 more seconds, then remove the pan from the heat immediately while the eggs still look slightly undercooked to allow for carry-over cooking.