Here’s the recipe, by Ali Slagle:
• 24 large eggs
• ½ cup half-and-half or heavy cream
• 1½ teaspoons Diamond Crystal kosher salt or ¾ teaspoon fine sea salt
• 6 tablespoons unsalted butter, cut into ½-inch cubes
• Black pepper and sliced chives, for serving (optional)
Blend or whisk the eggs, half-and-half and salt together until no streaks remain.
In a large Dutch oven or nonstick pot, melt half the butter cubes over medium. Refrigerate the remaining butter. When the butter is melted, swirl the pot to coat, then add the eggs.
Use a wooden spoon to slowly scrape the sides and bottom of the pot in figure-8 motions. As you do so, big clumps will form. Repeat until one drag of the spoon reveals the bottom of the pot, then quickly fills with runny egg, 6 to 8 minutes.
Working quickly, immediately remove the pot from the heat and add the remaining chilled butter. Scrape and flip the clumps over until slightly underdone, 30 seconds to 1½ minutes, depending on how firm you like your eggs. The runny egg should be barely set but still shiny.
Transfer to a bowl or plates, sprinkle with black pepper and chives, if using, and serve right away; while it’s tempting to serve the eggs from the pot, they will overcook as they sit.
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