This recipe appears in:Tips and Tricks for the Best Scrambled Eggs, Your Way
This recipe produces fluffy, fully cooked, diner-style scrambled eggs.
- 3 large eggs
- 1/8 teaspoon kosher salt
- 2 tablespoons (30ml) milk (optional; see note)
- 1/2 tablespoon (8g) unsalted butter
- Freshly ground black or white pepper
In a small bowl, beat eggs with salt.
In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.