Medium-low heat is the key to the fluffy, creamy, melty texture of these eggs. We like to serve them when they’re still runny, but keep them on the stove for another 15 seconds if you prefer them completely set.
This large, fluffy pancake is excellent for breakfast, brunch, lunch and dessert any time of year. And it comes together in about five blessed minutes. Just dump all of the ingredients into a blender, give it a good whirl, pour it into a heated skillet sizzling with butter, and pop it into the oven. (Photo: Jim Wilson/The New York Times)