Perfect Scrambled Eggs

Eggs are easy to cook, but can sometimes be challenging to cook well. This is Alton’s advice for making perfect scrambled eggs.

Vegetarian Easy prep5 mins cook5 mins total time10 mins addedNovember 2020

• 3 large eggs
• 1 pinch kosher salt
• 1 grind of black pepper
• 3 tablespoons whole milk

1. Whisk the eggs, kosher salt, black pepper and whole milk together until light and foamy.
2. Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it’s needed.
3. Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
4. As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

Tips

• Odds are you’re going to be serving these on a plate. If so, I strongly suggest you park an oven-safe one in a low oven or in hot water while you’re cooking. Cold plates suck the heat right out of food.