• 4 large eggs
• 4 teaspoons (1 teaspoon for each egg) half and half, NOT non-fat milk and NOT cream
• Pinch salt
• EVOO

Heat a large (12") frying pan or griddle to a setting low to medium.  Don't add EVOO until just before eggs go on.

In large metal or glass mixing bowl, whisk the eggs with the h&h and salt. Beat vigorously for 2 minutes until frothy and even-colored.

Add EVOO to pan or griddle.

Add the egg mixture.

Do not stir immediately. Wait until the first hint of setting begins.  Push eggs toward center while tilting skillet to distribute runny parts. 

On griddle, fold eggs over once they are set enough, then flip and allow to set fully, another 30 seconds or so and serve.

In skillet, continue pushing eggs toward center. Break apart large pieces as they form with your spoon or spatula. You will come to a point where the push-to-center technique is no longer cooking runny parts of the egg. Flip over all the eggs. Allow the eggs to cook 15 to 25 seconds longer. Transfer eggs to serving plates. Add salt and pepper to taste.