Making delicious, light and fluffy scrambled eggs is much easier than you imagined.
Prep Time 2minutes
Cook Time 8minutes
Total Time 10minutes
2tablespoonswater(can substitute with milk or cream)
1tablespoonbutter or olive oil
Crack the eggs and add them to a medium-sized bowl. Tip: crack eggs on a flat surface to minimize shells fragments.
Add the water or cream to the eggs. Use a fork to gently mix the eggs until they are a uniformly yellow color throughout.
Melt the butter in a 10" to 11" non-stick skillet until it's foamy. Pour in the eggs. Slowly slide the rubber spatula around the sides.
When the edges of the eggs are beginning to set a little, use the spatula to slide the eggs from the edge of the pan towards the middle, going around the pan. Continue doing this as the runny portions move back towards the edges of the pan, until all the eggs look like big curds.
Season with salt and pepper. Serve immediately, while eggs are still warm.
When sliding the eggs from the edge of the pan to the middle, the direction looks like spokes of a bicycle wheel.