Ingredients

Start to finish: 7 minutes
Servings: 2 to 3

6 eggs
6 tablespoons water, milk or heavy cream (optional)
1 tablespoon butter
Salt and freshly ground black pepper

Directions

Into a medium bowl, crack the eggs then beat with a whisk or large fork. For eggs with white and yellow streaks, beat lightly for 5 seconds. For eggs that are uniformly yellow, beat well until eggs are frothy, about 15 seconds.

For fluffy eggs, beat in up to 6 tablespoons water. Or for creamy eggs, beat in up to 6 tablespoons milk or heavy cream.

In a 10-inch nonstick skillet, melt the butter over low heat. When the butter just begins to bubble, add the eggs.

For creamy, custard-like eggs, immediately begin slowly scraping the bottom of the pan with a silicone spatula. Continue scraping for 2 to 3 minutes (more or less time depending on desired creaminess).

For firmer, fluffier eggs, increase heat to medium before adding the eggs. Let the eggs sit for 15 seconds, then use a silicone spatula to scrape the pan for about 1 minute, or until large curds form and all the liquid is cooked. Do not overcook.

Season with salt and pepper.