International
Perfect Scrambled Eggs
These eggs form broad, tender folds with a glossy but fully cohesive finish. They begin over moderate heat to establish curds, then finish over low heat with frequent folding; a final spoonful of cold
2 servings · 5 minutes prep · 4 minutes cook
Ingredients
Eggs
- 6 large pasteurized shell eggs
- 1/2 teaspoon Diamond Crystal kosher salt (1.5 g)
- 1 tablespoon (15 ml) whole milk
- 1/8 teaspoon freshly ground black pepper
- 2 tablespoons (28 g) unsalted butter, divided
- 1 tablespoon finely sliced chives (optional)
Directions
Cook the eggs
- Whisk eggs, salt, milk, and pepper briskly for 30 seconds, until no separate streaks of white remain and the mixture is slightly foamy.
- Melt 1 tablespoon butter in a 10-inch (25-cm) nonstick skillet over medium heat. When the butter foams but has not browned, add the eggs.
- Let the base set for 5 seconds, then use a silicone spatula to pull the eggs from the edge toward the center in long strokes while tilting the pan so uncooked egg flows underneath.
- When large wet folds have formed but loose liquid remains, about 60 to 90 seconds, reduce the heat to low. Fold slowly and continuously for another 30 to 60 seconds, until no liquid egg remains but the curds still look moist.
- Remove from the heat just before the desired firmness. Fold in the remaining cold butter and chives; divide between warm plates immediately.
