EasyBreakfast

Scrambled Eggs

To make perfect, fluffy scrambled eggs, whisk 3 eggs, 1 tablespoon of milk (or water), and a pinch of salt. Cook over medium-low heat in a buttered nonstick skillet, pulling and folding the eggs into soft curds. Remove from heat just before they are fully set

2 servings5 minEasy
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Ingredients

Makes 2 servings

  • 3 Eggs
  • 1 teaspoon Salt
  • 1 tablespoon Milk
  • your preference Extra Virgin Olive Oil or Butter

Instructions

  1. Whisk: Crack the eggs into a small bowl, add your milk or water and salt, and whisk aggressively until the mixture is uniform and slightly foamy.
  2. Heat the pan: Place a nonstick skillet over medium heat and melt the butter. Swirl it to coat the bottom, then reduce the heat to medium-low.
  3. Cook and fold: Pour in the egg mixture. Let it sit for a few seconds until the edges start to set, then use a silicone spatula to gently push and fold the eggs from the edges to the center.
  4. Repeat: Continue pushing and folding the eggs slowly to create soft, fluffy curds.
  5. Remove from heat: Take the pan off the stove just before the eggs are fully dry—they should still look slightly glossy and wet. The residual heat will finish cooking them as you plate them.