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.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|