• 8 large eggs, plus 2 large yolks
• 1/4 cup half-and-half
• salt, pepper
• 1 TB spoon butter, chilled
• Beat eggs and yolks, half-and-half, 1/4 teaspoon salt, and 1/4 teaspoon pepper with fork until thoroughly combined and mixture is pure yellow; do not overbeat.
• Melt butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides, swirling to coat pan.
• Add egg mixture and, using heatproof rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula leaves trail on bottom of pan, 1 1/2 to 2 1/2 minutes.
• Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds.
• Immediately transfer eggs to warmed plates and season with salt to taste.
• Serve immediately.
Tip: Serves 4
Eggs for Two:
• Reduce eggs to 4, yolks to 1, half-and-half to 2 TB spoons, salt and pepper to 1/2 teaspoon each, and butter to 1/2 TB spoon. Cook eggs in 8-inch skillet for 45 to 75 seconds over medium-high heat and then 30 to 60 seconds over low heat.
Eggs for One:
• Reduce eggs to 2, egg yolks to 1, half-and-half to 1 Tb spoon, salt and pepper to pinch each, and butter to 1/4 TB spoon. Cook eggs in 8-inch skillet for 30 to 60 seconds over medium-high heat and then 30 to 60 seconds over low heat.