The food lab better home cooking through science ( PDFDrive ) 146

TENDERFANCYPANTSOMELET


SERVES1
3largeeggs
1largeeggyolk
ẵteaspoonkoshersalt
ẳteaspoonfreshlygroundblackpepper
1tablespoonwholemilk
1tablespoonchoppedmixedfreshherbs,suchasparsley,
tarragon,andchives(optional)
1ẵtablespoonsunsaltedbutter,cutintoẳ-inchcubesand
chilled
1. Combine the eggs, egg yolk, salt, pepper, milk, and
herbs, if using, in a medium bowl and whisk until
homogeneous and frothy, about 1 minute.Allow to rest
at room temperature for at least 15 minutes. The eggs
shoulddarkenincolorsignificantly.
2. Add two-thirds of the butter to the eggs. Melt the
remaining butter in an 8-inch nonstick skillet over low
heat.Addtheeggmixturetotheskilletandcook,stirring
slowly and constantly with a silicone spatula, scraping
the eggs off the bottom and sides of the skillet, until the
eggs have begun to set, about 2 minutes.Then continue
cooking,stirringandscraping,untiltheeggsarejustfirm