Classic Scrambled Eggs

Instructions

1. 1

   Crack 8 large eggs into a bowl and whisk together with 1/4 cup whole milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined and slightly frothy

3. 2

   Heat a non-stick skillet over medium heat and add 2 tablespoons of butter, allowing it to melt and coat the pan evenly

5. 3

   Pour the egg mixture into the hot skillet and let it sit undisturbed for 20-30 seconds until the bottom begins to set

7. 4

   Using a silicone spatula, gently push the eggs from the edges toward the center, tilting the pan to let uncooked egg flow to the edges

9. 5

   Continue stirring gently and slowly every 15-20 seconds, being careful not to overwork the eggs

11. 6

    Cook for 4-6 minutes total until the eggs are mostly set but still slightly moist and creamy

13. 7

    Remove from heat while eggs are still slightly underdone as they will continue to cook from residual heat

15. 8

    Divide among serving plates and garnish with fresh chives or parsley if desired

Sign in to rate this recipe.