Scrambled Eggs

Ingredients

• 4 large eggs
• 2 tablespoons whole milk
• 1/4 teaspoon fine salt
• 1/8 teaspoon ground black pepper
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh chives, optional

Method

1. 1

   Step 1. Allow about 10 minutes. Use a bowl, fork, 8- or 10-inch nonstick skillet, silicone spatula and a thin-tip instant-read thermometer. Makes two portions of tender, fully set scrambled eggs.

2. 2

   Step 2. Beat the eggs, milk, salt and pepper with the fork until the yolks and whites are evenly blended.

3. 3

   Step 3. Melt the butter over medium-low heat. When it foams gently without browning, pour in the eggs. Pause for about 20 seconds, then use the spatula to draw the set edges toward the center.

4. 4

   Step 4. Continue gently folding and sweeping the bottom for about 3–5 minutes, allowing fresh liquid egg to flow onto the pan. Lower the heat if large dry curds form rapidly. Cook until the eggs are set with no visible liquid; gather into a mound and check for 160°F with the thermometer tip held in the eggs, not against the pan.

5. 5

   Step 5. Transfer immediately to plates so the pan’s heat does not dry them out. Add the optional chives. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, and reheat to 165°F.