How to Make Fluffy Scrambled Eggs
Creamy, tender scrambled eggs come together with milk, butter, and patient stirring for a simple breakfast that stays soft and rich.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 serving
Ingredients
- 2 large eggs
- 1 tablespoon whole milk
- 1/2 tablespoon butter
- 1/8 teaspoon salt
- Fresh cracked pepper
- Mix-ins, like leftover meat, cooked vegetables, cheese, or herbs
Directions
- Set a small skillet over medium heat and melt the butter. Crack 2 eggs into a small mixing bowl, then add the milk and salt. Whisk vigorously until the mixture looks even in color and texture, with a little foam on top, so the yolks and whites are completely blended.
- Pour the eggs into the hot skillet and turn the heat down right away to medium low. With a rubber spatula, draw the eggs across the pan from one side to the other.
- Repeat that motion gently and slowly, lifting the cooked egg away from the bottom so the still-liquid egg can flow into the empty space.
- Once the eggs are nearly done but still look quite moist, with thick, loose egg gathered around the curds, fold them over themselves 1 or 2 times. The goal is to gather them softly, almost like a loose ball of dough. Stir in any cheese, meat or vegetables now.
- Take the eggs out of the skillet when they are set but still shiny with moisture, and move them to a plate. Add freshly cracked pepper, and sprinkle with fresh herbs if you’re using them.