Alton Brown


  • 3 large eggs
  • 1 pinch salt
  • 1 grind black pepper
  • 3 tbsp whole milk
  • 1 tablespoon unsalted butter


  1. Whisk eggs, salt, black pepper and whole milk together until light and foamy. Heat a pan on high and add butter. When the butter bubbles pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  2. Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.