to beat as much air as possible into the eggs.
when the butter in the pan is hot enough to make a drop of water hiss, pour in the eggs. don't stir!
let the eggs cook for up to a minute or until the bottom starts to set.
with a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath.
repeat with the other edges, until there’s no liquid left.
now gently flip the egg pancake over, using your spatula to ease it over if necessary.
cook for another few seconds, or until there is no 