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Best ever scrambled eggs

Creamy and fluffy scrambled eggs made with just eggs, a bit of butter and milk.
Print Recipe
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings: 4 servings
Course: Breakfast
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 8 medium sized fresh organic eggs
  • a pinch sea salt and freshly cracked black pepper
  • 1 tbsp milk (just a splash)(of choice (but not coconut milk) or water)
  • 3 tbsp softened butter (divided)

Equipment

  • A whisk and a (wooden) spatula
  • A heavy weight skillet (pref. non-stick)

Method
 

  1. In a large bowl beat the eggs and some salt and pepper. Just to combine the yolks and egg whites.
  2. Place the skillet over low-medium heat. Grease the sides and the bottom of the pan with butter (I hold a stick of butter and go around the pan; approx. 1½ tbsp). Pour in the egg mixture and wait until you see the eggs starting to turn from 'translucent' to 'solid white'.
  3. Add the milk and with a (wooden) spatula stir the eggs gently for 2-3 minutes. Nothing will appear to be happening. The eggs will slowly heat up and all of a sudden they will become thicker. Now stir faster and continuously.
  4. The eggs will quickly get the right consistency. Just before they reach the right thickness, take them off the heat as they will continue to thicken.
  5. Stir in the remaining butter (1-1½ tbsp, optional though) and serve immediately.

Notes

Nutritional information:
the information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.