A recipe for scrambled eggs? YES!
This method will turn your dry, rubbery and blah scrambled eggs into a breakfast you’ll actually look forward to.
If you have time, take your eggs out of the fridge 20-30 minutes before cooking because room temp eggs will end up fluffier. Warm up your plate before placing your finished eggs on it. Cold plates can make your eggs rubbery.
In a small bowl, whisk together the eggs, salt, pepper, and milk until it becomes foamy.
Heat the butter in a nonstick skillet over medium-high heat. When it starts to bubble – but before it turns brown – (about 1 minute), pour the egg mixture into the middle of the pan.
Using a silicone or rubber spatula, gently stir the eggs. As soon as the mixture starts to form lumps, reduce the heat to low, and gently fold the lumps over themselves. Folding vs. stirring helps the eggs remain fluffy.
When all of the liquid has been absorbed, gently place your scrambled eggs on the warm plate and let them sit for a minute or so before eating.