Restaurant-Quality Scrambled Eggs

Master the art of making creamy and pillowy scrambled eggs at home with restaurant-quality techniques.

By Jess Eng

Original recipe source

Cook time: 10 minutes

Servings: 2

Ingredients

• 4 pieces large eggs
• 0.25 teaspoon salt
• 2 tablespoons whole milk
• 1 tablespoon unsalted butter

Instructions

1. Crack 4 large eggs into a mixing bowl.
2. Season the eggs with 1/4 teaspoon of salt.
3. Whisk the eggs thoroughly until the whites and yolks are completely combined and the mixture is smooth.
4. Add 2 tablespoons of whole milk to the egg mixture and whisk again until fully incorporated.
5. In a non-stick skillet, melt 1 tablespoon of unsalted butter over low heat.
6. Pour the egg mixture into the skillet once the butter has melted and begun to foam.
7. Using a flexible spatula, gently stir the eggs continuously, scraping along the bottom and sides of the pan, for about 5-7 minutes.
8. Remove the pan from heat when the eggs are still slightly undercooked and let the residual heat finish cooking the eggs.
9. Serve the scrambled eggs immediately with an extra pat of butter on top, if desired.