Name: Everyday Fluffy and Tender Scrambled Eggs
Total time: 15 min
Ingredients: 5 large eggs; 2 tablespoons milk; ⅛–¼ teaspoon table salt; Pinch to ⅛ teaspoon pepper (optional); 1 tablespoon unsalted butter

Why This Recipe Works

To make fluffy and tender scrambled eggs, we start by salting raw eggs and adding milk. Salt reduces the interactions between the egg proteins, so they bond into a softer, more delicate network, and milk (or any liquid) dilutes the proteins, so they don’t crosslink as much during cooking. Cooking in a relatively small skillet minimizes surface area and slows cooking, so there’s more time to control the scramble’s texture. Using relatively aggressive medium-high heat turns some of the water in the mix to steam, which leavens the curds by helping the eggs puff. Stirring constantly promotes even cooking; moving the pan off heat and covering it when the eggs are nearly done traps heat, which sets the loose eggs gently so the scramble doesn’t overcook.

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Before You Begin

Milk of any fat content, half-and-half, light or heavy cream, and non-dairy milks will work; the higher the fat content, the more richly flavored the eggs will be. We like the eggs seasoned with ¼ teaspoon salt and ⅛ teaspoon pepper, but you can use the lesser amounts. The timing in step 4 will depend on your stove; induction will be longer than gas or electric. If you prefer runny scrambled eggs, skip step 4 (which ensures the eggs are tender but fully set) and serve immediately.

Instructions

Beat 5 eggs; 2 tablespoons milk; ⅛–¼ teaspoon table salt; and pinch to ⅛ teaspoon pepper, if using, in bowl until well combined.

Melt 1 tablespoon unsalted butter in 8-inch nonstick skillet over medium heat, swirling skillet to distribute butter across bottom. When butter sizzles evenly across skillet, add egg mixture and increase heat to medium-high.

Cook, scraping along bottom and sides of skillet slowly but constantly with silicone spatula until eggs clump and spatula leaves broad trail on bottom of pan, about 2 minutes.

Remove skillet from heat and break eggs into large clumps. Cover and let sit until no runny egg remains, 1 to 3 minutes. Serve.Fluffy and Tender Scrambled Eggs for a Crowd: Use 24 eggs, ½ cup milk, ¾ teaspoon salt, and ¼–¾ teaspoon pepper. Increase butter to 2 tablespoons and cook eggs in 12-inch nonstick skillet, increasing cook time in step 3 to 5 to 7 minutes and time in step 4 to 2 to 4 minutes.