- 3 tablespoons ice-cold butter, divided
- 2 eggs
- A splash of milk or heavy cream
- 1 tablespoon hot sauce
- Salt and pepper
In a small saut pan, 1 tablespoon butter until melted. In a small mixing bowl, whisk together the eggs, milk or heavy cream, hot sauce, salt and pepper. At the very last second, stir in the remaining two tablespoons ice-cold butter and transfer egg mixture to the heated pan. With a spoonula or wooden spoon, continuously stir the eggs for 2-3 minutes until desired consistency, longer if you like your eggs more cooked.