Classic Fluffy Scrambled Eggs
2 servings5 min prep5 min cookEasy
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The Tale of Classic Fluffy Scrambled Eggs
Story updated
Scrambled eggs have been cooked in some form since antiquity wherever chickens were kept, with early European recipes appearing in medieval cookbooks. The fluffy style popular today owes much to French technique, which favors low heat and constant stirring over the higher-heat method common in American short-order cooking.
Ingredients
Scale:· 2 servings
- 4 large eggs
- 2 tbsp milk or cream
- 1/4 tsp salt
- Pinch of black pepper
- 1 tbsp butter
Instructions
- 1Crack the eggs into a bowl and whisk vigorously with the milk, salt, and pepper until the mixture is uniform in color.
- 2Melt the butter in a nonstick skillet over medium-low heat until foaming but not browned.
- 3Pour in the eggs and let them sit undisturbed for a few seconds, then start folding gently with a spatula from the edges toward the center.
- 4Continue cooking over low heat, folding every 15 to 20 seconds, until soft curds form and the eggs are just barely set, about 3 minutes.
- 5Remove the pan from the heat while the eggs still look slightly wet, since they will keep cooking from residual heat. Serve immediately.
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