Soft Scrambled Eggs

Creamy, low-and-slow scrambled eggs cooked gently in butter for soft, small curds.

Ingredients

• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 tablespoon unsalted butter
• Freshly ground black pepper

Directions

1. Whisk the eggs, milk, and salt together until just blended and slightly frothy.
2. Melt the butter in a nonstick skillet over medium-low heat until it foams.
3. Pour in the eggs and let them sit undisturbed for a few seconds.
4. Using a silicone spatula, gently push the eggs from the edges to the center, forming soft folds.
5. Continue cooking and folding slowly until the eggs are just set but still glossy.
6. Remove from the heat while slightly underdone, season with pepper, and serve immediately.

Notes

Alton Brown teaches low heat and constant motion for the softest scrambled eggs.