Light, fluffy scrambled eggs make a delicious addition to any breakfast. In Basics by The BakerMama, I teach you how to soft scramble eggs for the perfect texture and taste every time.
- 6 large eggs
- 1/2 teaspoon kosher salt
- 1/4 cup milk
- 1 tablespoon butter
In a large mixing bowl, whisk the eggs with the salt and milk until pale yellow in color and no visible egg whites remain.
In a large skillet, melt the butter over medium-low heat. When the butter is barely bubbling, add the eggs and cook, gently folding and pushing them around with a spatula, until the eggs form soft curds and are just barely set. Remove from the heat and serve.