This recipe produces moist scrambled eggs with medium-sized curds.
- 3 large eggs, beaten
- 1/8 teaspoon kosher salt
- 2 tablespoons (30ml) milk (optional; see note)
- 1/2 tablespoon (7g) unsalted butter
- Freshly ground black or white pepper
In a small bowl, beat eggs with salt and milk (if using) until no visible egg whites remain. In a small nonstick skillet, combine beaten eggs with butter. Set over medium heat and cook, stirring with a silicone 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; return to heat briefly if needed to cook slightly more. Season with pepper and serve right away.
8-inch nonstick skillet, silicone spatula
Milk will make slightly richer, moister eggs, but is not required.