Soft-Scrambled Eggs
Tender, buttery soft-scrambled eggs cook gently into creamy curds for a fast breakfast that feels a little more polished.
Prep 5 min · Cook 5 min · Total 10 min · Makes 1 serving
Ingredients
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 2 tablespoons milk
- 1/2 tablespoon unsalted butter
- Freshly ground black or white pepper
Directions
Whisk the eggs in a small bowl with the salt and milk, if you’re using it, until the mixture looks uniform and you don’t see streaks of white. Add the beaten eggs and butter to a small nonstick skillet. Place the skillet over medium heat and stir with a silicone spatula as the eggs cook, stopping when they look wet but are starting to hold together. Take the pan off the heat and keep stirring until the eggs form soft curds; if they need a little more time, put the pan back on the heat briefly. Finish with pepper and serve immediately.