1 dozen eggs
Scant ½ teaspoon coarse kosher salt
Scant ½ teaspoon cracked black pepper
Dash of cayenne pepper
¼ cup plus 1 tablespoon whole milk
Generous tablespoon unsalted butter
Generous tablespoon olive oil
Crack the eggs into a large bowl and beat with a whisk, adding in the kosher salt and black pepper, along with a small dusting of cayenne. “You aren’t looking to make it spicy, but to tone it,” says Chris. Whisk in the milk.
Heat a 10-inch nonstick omelet pan over medium heat. “Normally you want to do scrambled eggs low and slow, but we need to cook a lot of eggs in a pan that’s not large,” says Chris.
Add the butter and olive oil. Once the butter melts and bubbles, add the eggs. Let it sit for 30 seconds or so to allow the fats and eggs to combine. Then, move in a clockwise manner around the rim of the pan, gently pulling the spatula across the eggs, folding them in on themselves. Because there’s more heat and a deeper set, you have to move more steadily, but “keep it nice and easy,” he says. You may need to adjust the heat, lowering when necessary, to prevent burning.
The eggs will begin to congeal and thicken—cook them until them are firm, but not stiff, with a slightly wet look. It should take 5 to 10 minutes. The finished eggs should be creamy. “People who ask for dry eggs will be disappointed in my eggs,” Chris says.
If you are doing another batch, transfer the eggs to an ovenproof vessel, tented with aluminum foil, that will accommodate what you’re serving, and put it in a low oven (200° or less). Wipe out the pan with a paper towel and repeat the process.