Scrambled Eggs
Deliciously fluffy and rich scrambled eggs perfect for breakfast, brunch, or a quick dinner.
Ingredients
Main ingredients
- 4 pieces eggs
- 2 tbsp milk (any fat % optional) Note 1
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp butter (or margarine or oil) 15g
- 4 slices bread (toasted & slathered with butter)
Instructions
Preparation
- Use a non-stick skillet or a well-seasoned cast-iron pan (about 25cm / 10"), and grab a rubber spatula or a flat-edge wooden spoon.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Cooking
- Melt the butter over medium heat in the skillet. Once melted, pour the egg mixture into the pan.
- Wait for 5 seconds, then gently start pushing the rubber spatula back and forth in long strokes all around the skillet edges.
- After about 30 seconds, start adding some folding action to the cooking eggs.
- Cook for a total of 60 seconds until you have soft, custardy scrambled egg folds and no raw egg is leaking on the edges.
- Remove the pan from the heat while the eggs are still slightly undercooked, as they will continue to cook off the residual heat.
- Gently push and fold the eggs for another 10 seconds until perfectly cooked.
- Slide the scrambled eggs onto hot, toasted bread that has been slathered with butter.
- Sprinkle some extra pepper on top and enjoy right away! Optionally garnish with a sprig of curly parsley.
Notes
Serve the scrambled eggs right away for the best texture. They pair well with crispy toast, fresh herbs, or sautéed vegetables. Variations can include cheese or avocado.