Melt the butter in a 12-inch nonstick skillet over medium heat. Meanwhile, beat eggs, sugar and liquid until everything is well incorporated.
Pour into the preheated skillet and let cook undisturbed for 30-60 seconds until some of the egg is starting to solidify. With a side of your rubber spatula, scrape the egg to the centre allowing the liquid egg to run in its place. Continue cooking undisturbed for 10-15 seconds, followed by gently scraping the eggs to form large fluffy curds.
For food safety reasons, since the spatula touched the raw egg, I switch to another spatula or a wooden spoon when the eggs are nearly cooked. When cooked through, remove to a plate and serve immediately.
Ingredients
Directions
Melt the butter in a 12-inch nonstick skillet over medium heat. Meanwhile, beat eggs, sugar and liquid until everything is well incorporated.
Pour into the preheated skillet and let cook undisturbed for 30-60 seconds until some of the egg is starting to solidify. With a side of your rubber spatula, scrape the egg to the centre allowing the liquid egg to run in its place. Continue cooking undisturbed for 10-15 seconds, followed by gently scraping the eggs to form large fluffy curds.
For food safety reasons, since the spatula touched the raw egg, I switch to another spatula or a wooden spoon when the eggs are nearly cooked. When cooked through, remove to a plate and serve immediately.
