The Blind Chef

Ingredients

• 4 large eggs
• 2 tablespoons milk
• 1 tablespoon unsalted butter
• Salt and pepper to taste

Instructions

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1. Crack the eggs into a bowl, add the milk, and whisk together until the yolks and whites are fully combined.
2. Season the egg mixture lightly with salt and pepper.
3. Melt the butter in a non-stick pan over low to medium-low heat. Do not let it brown.
4. Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
5. Using a spatula, gently push the eggs from the edges toward the centre in slow, sweeping strokes.
6. Continue folding gently, pausing between strokes, until the eggs are just set but still look slightly glossy and soft.
7. Remove from heat immediately. The residual heat will finish cooking them. Serve at once.