Why It Works
- Pre-salting helps eggs retain moisture and tenderness.
- A small proportion of milk provides a sense of creamy richness, without going overboard.
- Adding the eggs to a hot pan encourages the formation of big, fluffy curds.
A fast and easy technique for fluffy, fully cooked, diner-style scrambled eggs. For a softer style, check out our creamy scrambled eggs recipe instead.
- 3 large eggs
- 1/8 teaspoon kosher salt, see note
- 2 tablespoons (1 ounce; 30ml) milk (optional)
- 1/2 tablespoon (1/4 ounce; 8g) unsalted butter
- Freshly ground black or white pepper
In a small bowl, beat eggs with salt and milk (if using).
In a nonstick skillet, melt butter over medium-high heat until foamy. Add eggs and cook, stirring and scrambling gently with a silicone spatula, until large, fluffy curds form and eggs are fully cooked through, about 3 minutes. Season with pepper and serve.
Nonstick skillet, silicone spatula
We like to season our eggs with salt at about 1% of their weight, or about 1.5g for 3 large eggs (though we rarely actually measure it out in practice). Just note that not only do different eaters have different salt-level preferences, but the volume of a given weight of salt itself will vary dramatically by brand, so season at your own discretion.