How to Make Scrambled Eggs Recipe (Fluffy & Without Milk)
How to make scrambled eggs perfectly fluffy every time. No rubbery texture or eggy taste. Serve scrambled eggs on or alongside toast, with fruit, yogurt, bacon or sausage, sautéed spinach, or your favorite breakfast side.
Place the skillet on the stove-top, over medium heat.
Add the butter and allow the butter to fully melt and coat the bottom of the skillet. Swirling the butter in the pan as needed. Don't let the butter burn.
While the butter melts, crack 4 eggs in a medium-size bowl. Add a pinch or two of salt. Use a fork to vigorously whisk the eggs for about 40 seconds. Air bubbles should form as you whisk the eggs. Whisk, whisk, whisk.
Once the butter has fully melted and begins to sizzle, reduce the heat to medium-low and add the whisked eggs. Allow the eggs to rest for about 15-30 seconds. You'll notice the edges begin to set.
Now, act quickly and use a silicone spatula to gently scrape and push the eggs from the edges of the pan toward the center of the skillet, folding the eggs as you scrape the egg mixture up and over itself. Movement is key!
Once the eggs are slightly set (resemble fluffy and soft curds) and still have a glossy and shiny appearance, turn off the heat and remove the skillet from the heat source. The eggs will continue to cook since they're hot, so you want to remove them before they look dry and fully cooked. The entire cooking process should only take about 3 minutes (depending on your heat).
Sprinkle the eggs with additional salt and pepper. Serve immeadiately. See recommendations above in the article for how to serve eggs.
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Notes
*How much butter should you use? If I want some super soft and moist eggs, I'll even go up to 3 tablespoons of butter per 4 eggs. Be generous with your butter--it's the key to perfectly soft and moist eggs using any skillet (and low heat).