1/4 c. milk
1 tbsp. butter
Combine all ingredients and mix thoroughly until mixture is slightly frothy.
Grease large skillet with butter and stir until melted. Pour egg mixture into the heated pan so that it covers the entire bottom. As it is the goal of this egg to be “paper thin,” do not overpour!
Do not stir egg – let it cook, bubbling in the middle. Slide spatula around the edges to loosen if necessary and check for doneness. When spatula slides comfortably under egg (do not force, or it will rip and ruin the egg), carefully flip it in the air using the pan and spatula together. Be careful, or it will fold over or tear.
Serve hot and with bacon and toast!
Makes: 1 egg
Prep Time: 5 minutes
Chill Time: n/a
Cook Time: 5 minutes