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Fluffy Scrambled Eggs

Source of Recipe


Cook's Illustrated, January 1998






List of Ingredients



• 8 large eggs
  
• ½ tsp salt
  
• Ground black pepper
  
• ½ cup milk
  
• 1 Tbsp unsalted butter
  






Instructions



1. Crack eggs into a medium bowl. Add salt, pepper and milk. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large.
   
   
2. Meanwhile, put butter in a 10-inch nonstick skillet, then set the pan over high heat.
   
   
3. When the butter foams, swirl it around and up the sides of the pan. Before foam completely subsides, pour in beaten eggs. With a wooden spatula, push eggs from one side of the pan to the other, slowly but deliberately lifting and folding eggs as they form into curds, until eggs are nicely clumped into a single mound, but remain shiny and wet, 1 ½ to 2 minutes. Serve immediately.
   
   Serves 4
   
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   ♦ For two eggs: Season with 1/8 teaspoon salt, 1 grind of pepper, and 2 tablespoons milk. Heat only 1/2 teaspoon butter; use an 8-inch skillet. Cooking time is only 30 to 45 seconds.
   
   ♦ For four eggs: Season with 1/4 teaspoon salt, 2 grinds of pepper, and 1/4 cup milk. Heat 3/4 tablespoon butter and use a 10-inch skillet. Cooking time is about 1 minute.
   
   ♦ For one dozen eggs: Season with 3/4 teaspoon salt, 6 grinds of pepper, and 3/4 cup milk. Heat 1-1/2 tablespoons butter, and use a 12-inch skillet. Cooking time is 2-1/2 to 3 minutes.