Anthony Bourdain is an egg purist.
Bourdain starts with fresh eggs.
He heats up a pan hot, but not too hot.
When the pan is ready crack the eggs on a flat surface and put them in a small bowl.
Immediately beat them with a fork...
enough to break them apart but not so much that it's all yellow and foamy.
Unlike other recipes, Bourdain does not use milk or cream.
Just regular salt and pepper.
Right before cooking the eggs, melt some whole butter.
And add your mixture in.
Now let it sit just a moment before pushing the sides in a figure-eight pattern.
Do not break the egg apart with your spatula.
We're going for fluffy and airy, not little pieces.
Your final product should look something like...
this.
Yellow with streaks of white. Not a homogenous yellow.
Garnish with some bacon and a piece of toast.
