Crack eggs into a bowl. Whisk or beat together 1 tablespoon of milk per egg with a pinch of salt and pepper.

In a large nonstick skillet, melt butter over medium heat. Pour in egg mixture.

As the eggs start to set, gently pull them across the pan with an inverted spatula or wooden spoon, forming large soft curds. Continue lifting and folding the eggs until the mixture has thickened and no visible liquid remains.


Let the eggs cook for about 30 seconds or until the bottom starts to set before you stir.

For creamiest results, fight the urge to stir constantly.




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