Everyday Fluffy and Tender Scrambled Eggs

Ingredients

• 5 large eggs
• 2 tbsp milk (any fat content, half-and-half, or cream)
• 0.125 tsp table salt (1/8 to 1/4 teaspoon)
• 0.0625 tsp pepper (optional; pinch to 1/8 teaspoon)
• 1 tbsp unsalted butter

Steps

1. 1

   Beat 5 eggs, 2 tablespoons milk, 1/8–1/4 teaspoon table salt, and a pinch to 1/8 teaspoon pepper (if using) in a bowl until well combined.

2. 2

   Melt 1 tablespoon unsalted butter in an 8-inch nonstick skillet over medium heat, swirling the skillet to distribute the butter across the bottom.

3. 3

   When the butter sizzles evenly across the skillet, add the egg mixture and increase the heat to medium-high.

4. 4

   Cook, scraping along the bottom and sides of the skillet slowly but constantly with a silicone spatula until the eggs clump and the spatula leaves a broad trail on the bottom of the pan, about 2 minutes.

5. 5

   Remove the skillet from the heat and break the eggs into large clumps.

6. 6

   Cover the skillet and let it sit until no runny egg remains, about 1 to 3 minutes, then serve.

Notes

For a crowd: Use 24 eggs, 1/2 cup milk, 3/4 tsp salt, and 1/4–3/4 tsp pepper. Increase butter to 2 tbsp and cook in a 12-inch skillet, increasing the active cook time to 5–7 minutes and the covered rest time to 2–4 minutes. If you prefer runny eggs, skip the final covered resting step and serve immediately.

Nutrition per serving

• breakfast
• eggs
• scrambled eggs
• vegetarian
• gluten-free
• quick
• easy