How To Make The Best Scrambled Eggs
The secret to the best scrambled eggs? Milk and butter, a good whisk, and a nonstick pan over low heat. Big, fluffy, luxurious scrambled eggs in under 8 minutes!
Prep Time 3 minutes mins
Cook Time 6 minutes mins
Total Time 9 minutes mins
- 1/2 tbsp butter or (1 tbsp oil)
- 2 large eggs
- 1 tbsp milk or water
- 1/8 tsp salt
- fresh cracked pepper
Preperation
Melt the butter or oil in a small skillet over medium heat.
Whisk the eggs: Crack two eggs into a small mixing bowl. Add milk or water and salt. Aggressively whisk the mixture until it is uniform in color, texture, and slightly foamy. You want the whites and yolks fully combined.
Scramble The Eggs:
Use a rubber spatula to push the eggs from one end of the skillet to the other.
Continue doing this, gently and slowly, always pushing the cooked eggs from the bottom of the skillet and allowing the uncooked egg to take its place.
When the eggs are mostly cooked, but look fairly wet with what looks like thick liquidy egg around the curds, slowly fold the eggs into itself one or two times. You want to bring the eggs together, kind of like a loose ball of dough. Add any cheese, meat or vegetables at this time.