Fluffy Scrambled Eggs

This is a really simple recipe but every few years I seem to mess it up so I’m documenting it.

  • 6 FRESH Eggs (Old eggs = bad scrambled eggs)
  • 1 Cup of Whole Milk
  • 1/4 tsp Black Pepper
  • 1/4 tsp Kosher Salt
  • 1 Tbsp Light Margarine or Butter
  1. Heat a non-stick skillet over low heat for 4 minutes.
  2. Add Tbsp of butter or margarine and continue to heat over low heat until butter is completely melted.
  3. While skillet is heating slowly, crack 6 eggs into a large bowl, add milk, pepper and salt and whisk thoroughly (at least for 2 minutes).  This ensures a consistent/creamy scramble.
  4. Pour mixture into the skillet and cook over low heat for several minutes (approximately 5) and then check with a spatula to see if eggs have begun to set.  We’re cooking VERY slowly, so they may not have set.  The goal is to wait until you have centimeter thick + curds of egg forming.
  5. Once appropriately set, use the spatula to gentle fold the eggs over.
  6. Wait approximately 2-3 minutes for the other side to set.
  7. Turn once more.
  8. Eggs should still be a bit runny/underdone when you remove them from the skillet.  They’ll finish cooking on the plate.