Directions
- Heat a heavy skillet over medium heat. When hot, add the butter and turn the heat to medium-low.
- Crack the eggs into a large bowl and gently beat with a fork until the yolks and whites are just blended.
- Add water and salt and beat gently to mix thoroughly.
- Add the herbs, allow to sit for a minute to soften then beat gently to incorporate.
- Pour the egg mixture into the skillet and allow it to cook, undisturbed, for 1 minute.
- Using a wooden spoon, begin pushing the egg mixture from the sides of the pan into the middle, allowing the uncooked egg to flow into the space provided. Do this slowly and gently. Allow the eggs to cook for 15 seconds between pushing them toward the middle.
- Continue to push the cooked eggs toward the center of the pan until they are all softly cooked with a glossy sheen. Be careful, once that sheen is gone, you’ve overcooked your eggs.
- Remove the pan from the heat and allow to set for an additional 10 seconds.
- Spoon immediately onto warm plates, garnish with freshly cracked black peppercorns and serve with your favorite toasted bread and a few strawberries.
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