Whisk: Crack the eggs into a small bowl and whisk until the yolks and whites are fully combined.

Preheat: Place your 8-inch cast iron skillet on the stove over medium-low heat. Let it preheat for 3–4 minutes until the rim of the pan feels warm to the touch.

Butter: Add the butter. Swirl it around to coat the bottom and sides.

Adjust Heat: Once the butter is melted and bubbling (but not browning/burning), turn the heat down slightly to low.

Pour: Pour the whisked eggs into the center of the pan.

Wait: Do not touch the eggs for 20–30 seconds. Watch for the edges to begin to set and turn opaque.

Fold: Using a silicone spatula, gently push the eggs from the edges toward the center. Tilt the pan slightly to let uncooked egg run to the empty spots.

Finish: Continue folding gently until the eggs are mostly set but still look slightly glossy/wet. Remove from the pan immediately (they will continue to cook on the plate). Season with salt and pepper.