Soft Scrambled Eggs
- 5 large eggs
- 2 Tbsp milk
- ¼ tsp table salt
- black pepper a pinch; optional
- 1 Tbsp unsalted butter
- Whisk the eggs, milk, salt, and pepper in a bowl until the yolks and whites are completely blended and a little frothy.
- Melt the butter in a nonstick skillet over low heat.
- Pour in the eggs. Stir slowly and constantly with a heatproof spatula, sweeping the pan as soft curds form, about 2 minutes.
- Take the pan off the heat while the eggs still look shiny and slightly loose. Cover and let them rest 1–3 minutes — they finish cooking in the warmth of the pan.
- Serve right away.
The eggs are done before they look done. Left in the hot pan, they turn rubbery and start to weep liquid.
