This recipe appears in:Tips and Tricks for the Best Scrambled Eggs, Your Way
This recipe produces moist scrambled eggs with medium-size curds.
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 1/2 tablespoon unsalted butter
- 2 tablespoons milk (optional, see note above)
- Freshly ground black or white pepper
In a nonstick skillet, stir together eggs, salt, butter, and milk, if using, and stir. Set over medium heat and cook, stirring with a silicon spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; if necessary, return to heat briefly if eggs need to cook slightly more. Season with pepper and serve right away.