In a medium bowl, crack 2-3 eggs, add 1 tablespoon of milk, cream, or water (if using), and a pinch of salt and pepper. Whisk vigorously until fully combined and slightly frothy for about 30 seconds to incorporate air.

Place a non-stick skillet over medium-low heat. Add 1 teaspoon of butter or a swirl of oil and let it melt until shimmering, ensuring the entire bottom of the pan is coated.

Pour the whisked eggs into the warm pan and let them sit undisturbed for 30-60 seconds until the edges just begin to set.

Using a heat-resistant rubber spatula, gently push the cooked edges towards the center, allowing uncooked egg to flow underneath. Continue this motion, folding and pushing every 15-20 seconds. Cook until mostly set but still slightly moist and shiny; remove from heat immediately and serve hot.