Perfect Scrambled Eggs

Ingredients

• 2 eggs
• 3 tbsp whole milk
• salt (To taste)
• black pepper (Freshly ground, to taste; white pepper may be used instead)
• 2 tbsp clarified butter (Regular butter may be used instead)
• parsley (Added during cooking; amount not specified)

Steps

1. 1

   Crack the eggs into a mixing bowl.

2. 2

   Add the whole milk and season with salt to taste. Whisk the eggs thoroughly and vigorously until they turn pale yellow and no lumps remain.

3. 3

   Heat a heavy-bottomed nonstick sauté pan over medium-low heat.

4. 4

   Add the clarified butter, or regular butter, to the pan and let it melt.

5. 5

   Pour the beaten eggs into the pan. Do not stir immediately; let them cook for up to 1 minute, or until the bottom starts to set.

6. 6

   Stir the eggs slowly with a rubber or silicone spatula. When large, soft curds begin to form, reduce the heat to low.

7. 7

   Gently fold the curds over themselves while gently shaking the pan with the other hand.

8. 8

   Add the black pepper and parsley.

9. 9

   As soon as no liquid egg is running around the pan, turn off the heat and gently transfer the scramble to a warmed plate.

10. 10

    Let the eggs rest for 1 minute to finish cooking before serving.

Notes

The source does not specify an amount of parsley. The eggs should be removed from the heat as soon as no liquid egg remains, then rested for 1 minute.

Nutrition per serving

• breakfast
• main
• quick meal
• gluten-free
• vegetarian
• stovetop
• scrambled eggs