Scrambled Eggs
Whip up perfect scrambled eggs in minutes with this foolproof four-step procedure. This recipe first appeared on Food Network.com.
ACTIVE TIME: 10 minutes
TOTAL TIME: 10 minutes
Yield: 1 to 2 servings
Software
- 3 large eggs
- Pinch kosher salt
- Pinch freshly ground black pepper
- 3 tablespoons whole milk
- 1 tablespoon unsalted butter
Specialized Hardware
- 10- to 12-inch nonstick skillet
Procedure
- Whisk the eggs, salt, pepper, and milk together until light and foamy.
- Add the butter to a 10- to 12-inch nonstick skillet and put it over high heat. When the butter bubbles, about 1 minute, pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of egg begin to form, drop the heat to low, and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- As soon as no more liquidous egg is running around the pan, kill the heat, and gently transfer the scramble to a warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.