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Soft Scrambled Eggs
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
2 servings
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  • 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.