- 2 tablespoons extra virgin olive oil
- 8 large eggs
- Kosher salt and ground black pepper
In a 12-inch nonstick or seasoned carbon-steel skillet over medium, heat the oil until just starting to smoke, about 3 minutes. While the oil heats, in a bowl, whisk the egg and 3/4 teaspoon salt with a fork until blended and foamy. Pour the eggs into the center of the pan.
Using a rubber spatula, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, 60-90 seconds. The curds should be shiny, wet and soft, but not translucent or runny. Immediately transfer to warmed plates. Season with salt and pepper.
Original recipe can be found here.