Soft Scrambled Eggs

Creamy, soft scrambled eggs in five minutes. The trick is low heat and patience.

• 4 large eggs
• 1 tbsp butter
• 2 tbsp milk
• Salt and black pepper

Instructions

1. Whisk. Beat the eggs, milk and a pinch of salt until no streaks of white remain.
2. Melt the butter. Use a nonstick pan over medium-low heat until the butter foams.
3. Stir slowly. Pour in the eggs and push them gently with a spatula, folding the curds as they set.
4. Pull early. Take the pan off the heat while the eggs still look slightly wet; they finish cooking on the plate. Season with pepper.

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