7 Steps to Make Scrambled Eggs Fluffy
The perfect scrambled eggs has 3 key components: (1) it needs to retain the egg’s shape (2) the texture must be soft and creamy and (3) it needs to be well seasoned. Mastering these 3 key components will result in the most delicious perfect scrambled eggs you will ever eat!
- Prep Time: 5
- Cook Time: 5
- Total Time: 10 minutes
- Yield: 1
- Category: breakfast
- Method: saute
Ingredients
- 2 eggs
-
1 tablespoon of milk
-
2 pinches of salt (for each egg)
-
Pepper to taste
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½ tablespoon of butter
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1 tsp oil
Instructions
1. Crack the eggs into a mixing bowl and pour milk in. Use a fork to whisk the eggs until there are no visible egg whites.
2. Heat up a pan on low heat. Once the pan is warm, add in oil to coat the pan, and then add butter. Once butter has melted, add in eggs.
3. Using a plastic spatula, once the outer edges of the eggs start cooking, start pushing the edges toward the center of the pan.
4. Once eggs form into a nice solid shape towards the center, tilt the pan, to allow the runny egg mixture to cook. Use the spatula to gently fold the eggs to keep slowly cooking .
5. When eggs are about 80% done, (which means they are solidly formed but still have about 20% of liquid left in the pan), remove the pan from heat.
6. Working quickly, season with salt and pepper, and thoroughly mix the eggs to incorporate. Put the pan back on for 10 seconds to finish. Take the pan off the heat again to mix. The last bit of heat should cook the remainder of the liquid.
7. Plate and serve immediately.