3 tablespoons ice cold butter, divided
A splash of milk or heavy cream
1 tablespoon hot sauce
Salt and pepper
In a small sauté pan, melt one tablespoon butter. In a small mixing bowl, whisk together the eggs, milk or heavy cream, hot sauce, salt and pepper. At the very last second, stir in the remaining two tablespoons ice-cold butter and transfer egg mixture to the heated pan. With a spoonula or wooden spoon, continuously stir the eggs for 2-3 minutes until desired consistency, longer if you like your eggs more cooked.