Description
Despite the fact that “scrambled eggs” is one of those bum dishes you master when you first get out there on your own, there are techniques to better, fluffier, creamier eggs that are life-changing and worth considering.
Ingredients
- 5 Eggs
- 2 Tablespoons Milk (optional)
- Kosher Salt And Ground Black Pepper, To Taste
- 1 Tablespoon Butter
- Chives And Cheese, For Garnish (optional)
Preparation
Break eggs into a small bowl and add milk. Beat eggs until slightly frothy. Add a pinch of kosher salt.
In a small-medium skillet, melt butter over moderate heat until foamy. Add eggs and allow to cook slightly. When edges of eggs show signs of being cooked, take your spatula and, with long slow strokes, scrape eggs from one end of the pan to the other, creating nice fluffy curds. Continue doing this for 2–3 minutes until eggs are cooked. It’s okay if they are slightly runny as they will continue to cook once you remove them from heat. Allow them to sit for a moment to come together.
Hit scrambled eggs with some kosher salt and ground black pepper. Garnish with chives and grated cheese if desired.
Notes: The addition of milk results in richer eggs with a bit more moisture, but it is not absolutely necessary.
