Scrambled Eggs
Whisk eggs with milk and gently fold them as they cook in butter.
- Prep
- 5 min
- Cook
- 5 min
Scale the recipe
Ingredients
- Egg Raw weight without the shells
- 100 g
- Milk
- 2 T
- Unsalted butter
- 5 g
Seasonings
- Fine salt
- 0.75 g
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Crack and weigh the eggs
Crack the eggs 100 g into a small bowl. If needed, beat them slightly with a fork so you can measure the required amount. Check for pieces of shell.
-
Whisk with milk and salt
Add the milk 2 T and fine salt 0.75 g. Beat with a fork until you can no longer see streaks of egg white.
-
Melt the butter
Melt unsalted butter 5 g in a small nonstick pan over medium-low heat. Tilt to coat the base evenly and pour in the eggs before the butter browns.
-
Fold the cooked edges inward
When the edges begin to set, slide a silicone spatula along the base and bring the egg to the center. Tilt the pan to fill the empty space with the liquid egg.
-
Cook until fully set
Reduce to low heat and fold slowly, scraping along the bottom. Turn off the heat when the curds are evenly cooked and no egg runs when you tilt the pan.
-
Serve right away
Transfer straight to a plate so the residual heat does not dry the eggs out. Serve warm.
