FLAWLESS FOLDING, EVERY TIME
his method results in really consistent masterpieces. Heat 1 tsp oil in a non-stick pan over a medium heat. In a bowl, whisk 2 eggs and a pinch of salt until no visible strands of egg white remain. Add the eggs to the pan and cook, shaking the pan and stirring constantly with a silicone spatula, pulling in the more-cooked eggs at the edges to mingle with the less-cooked ones in the middle. You should have what looks like wet scrambled eggs about 20 to 25 secs in. Remove from the heat and spread to cover the surface of the pan, letting the residual heat cook and set the eggs.
