Scrambled Eggs




  1. Crack eggs on a small plate or on the counter (don't use the edge of the bowl, you'll get bits of shell in the egg mix). Empty egg and milk into a small mixing bowl. Mix well with a fork.
  2. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of salt into the egg mixture and then immediately pour egg mixture into pan.
  3. Stir slowly with a heat-resistant rubber spatula. As soon as curds begin to form (this will take a few minutes, but be patient!), increase heat to high. Yes, high; as hot as your stove will go. Instead of stirring, use the spatula to fold eggs over themselves while gently shaking the pan with your other hand.
  4. The moment that no more liquid is running around the bottom of the pan, remove from heat and serve. They'll look undercooked, but trust me; by the time you get them out of the pan onto the plate and the plate to the table, the eggs will have just reached a perfect level of doneness, as they have been cooking the entire time due to residual heat.
  5. Season with fresh black pepper at the table.

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