Description
Dreamy, custard-soft scrambled eggs made with smart temperature control and carryover cooking. Remove from the heat before they look done, cover, and let steam to fluffy perfection—no dry curds, ever.
Ingredients
Scale
Main Ingredients
- 5 large eggs (fresh for richer color)
- 2 tbsp milk (adds creaminess and steam)
- 1/8-1/4 tsp table salt (season to taste)
- pinch-1/8 tsp black pepper (freshly ground, optional)
- 1 tbsp unsalted butter (for the pan)
Instructions
- Whisk: In a bowl, whisk eggs, milk, salt, and pepper until completely uniform and pale yellow—no streaks of white remain.
- Heat Butter: Warm an 8-inch nonstick skillet over medium heat. Add butter and swirl to coat; when it sizzles evenly, pour in eggs and nudge heat to medium‑high.
- Push & Fold: Using a silicone spatula, slowly and constantly scrape the bottom and sides, pushing and folding to form large, soft curds (about 2 minutes). Stop when the spatula leaves a broad trail that doesn’t fill in immediately.
- Carryover Finish: Remove skillet from heat. Break curds into large clumps, cover with a lid or plate, and steam off heat 1–3 minutes until just set and custardy.
- Serve: Uncover, gently fluff, and plate immediately. Adjust seasoning to taste.
Notes
Crowd version: 24 eggs, 1/2 cup milk, 3/4 tsp salt, 1/4–3/4 tsp pepper; 12-inch skillet; 5–7 minutes active cooking and 2–4 minutes covered. For extra richness, whisk in 1 tbsp soft butter per 4 eggs. Avoid high heat; overcooking causes weeping and rubbery texture.
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Category: Breakfast, Brunch
- Cuisine: American
Nutrition
- Calories: 230
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 2
- Protein: 16
- Cholesterol: 470
