| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
people
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Ingredients
- 8 Eggs
- ½ cup whole milk
- Salt
- ½ tbsp Pepper freshly ground
- 2 tbsp Butter
Ingredients
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Instructions
- Take a glass bowl and crack the eggs into it. Beat the eggs until they turn pale yellow. The secret to fluffy scrambled eggs is to whisk the eggs as much as possible.
- Add milk to the bowl and season the mixture with salt and pepper. Whisk the eggs again. You can use an electric beater to whisk the eggs.
- Heat a non-stick pan. Add butter to it and glaze the pan. Pour the eggs mixture. Let the mixture cook for a few seconds. It is essential to cook the eggs on low heat. Tilt the pan and gently push one edge of the eggs to the centre. Repeat this for the rest of the edges until the liquid is cooked.
- Turn off the heat and gently stir and turn the eggs until all the uncooked curdled parts become firm. Eggs tend to cook on their own even after you turn off the heat. This is known as residual or carry-over cooking. Serve hot on toasted bread.
Recipe Notes
Recipe Tip
You can cook this recipe in 2 batches of 4 eggs each. This way, you will get perfectly fluffy scrambled eggs.
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Frequently Asked Questions Can I add other ingredients to this recipe?
Yes. You can add fresh herbs or sautéed onions to this recipe. Add these at step 4 before you serve the eggs.
How do I avoid overcooking the eggs?
To avoid overcooking the eggs, turn off the heat before they are thoroughly cooked. The hot pan will lead to residual cooking and prevent your eggs from over-cooking.