Ingredients
- 6 eggs
- 6 tablespoons of milk,
- salt and pepper to taste,
- 2 teaspoons of chopped fresh parsley
Directions
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Crack the eggs into a bowl that’s deep enough to support vigorous whisking.
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Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender (note: if the heat is too high, the liquid can separate from the cooked eggs). Use approximately one tablespoon of milk per egg.
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Whisk the mixture until well combined. Don’t add salt yet, as it can make the eggs tough.
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Heat a skillet over medium heat. We melted a pat of butter in the pan to add its rich flavor to the eggs, but you can use cooking spray or use a nonstick pan if you prefer.
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When the butter starts to bubble or a drop of water added to the pan sizzles, pour in the egg mixture. Immediately reduce the heat to medium-low. Sprinkle the egg mixture with salt and pepper to taste (about ¼ tsp. salt to start). Don’t stir the pan: you want to let the eggs begin to set before you start scrambling them.
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This is the time to add minced herbs, shredded cheese, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like.
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With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds.
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Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.
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When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan.
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Turn off the heat but leave the skillet on the burner. The scrambled eggs will continue to cook from the heat of the pan and from the residual heat in the eggs. Now’s the time to put toast in the toaster and grab a pair of plates.