Making the perfect scrambled eggs isn’t about a specific recipe per se – it’s more about the method behind it all. Medium-low heat, consistent stirring, and undivided attention are necessary to achieve the fluffy, creamy, and melty texture everyone wants in their scrambled eggs. Other than that, just follow our step-by-step guide below, and you’ll be in the clear!
First, whisk the eggs together 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper, and 3 tablespoons whole milk together until light and foamy. Next, add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles – after about a minute –pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
It’s time to scramble the eggs! Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand. Afterward, let the eggs rest.
As soon as no more liquid egg is running around the pan, kill the heat, and gently transfer the scramble to the warmed plate. Let the rest of the egg again for one minute to finish cooking before serving.
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