Scrambled Eggs | The Kitchn

INGREDIENTS
1/2 tablespoon unsalted butter
2 large eggs
1 tablespoon whole or 2% milk, water, or half-and-half
1/4 teaspoon kosher salt
Freshly ground black pepper (optional)

INSTRUCTIONS
1. Place 1/2 tablespoon unsalted butter in a small (8-inch) or medium (10-inch) nonstick skillet and turn the heat to medium-low. Cook until the butter is melted, but not browned, and the pan is evenly heated, about 2 minutes, swirling the pan to coat the skillet.

2. Meanwhile, crack 2 large eggs into a small bowl. Add 1 tablespoon milk, water, or half-and-half, and 1/4 teaspoon kosher salt. Vigorously beat with a fork or small whisk until the eggs are thoroughly blended and no streaks of egg white remain. Drag and lift the fork or whisk tines through the eggs to check for bits of white and break them apart.

3. Increase the heat to medium and pour the eggs into the center of the pan. Working in a circle, run a heatproof flexible spatula around the edge of the skillet, pulling the setting eggs into the middle of the pan and stirring the middle occasionally. Repeat until the eggs no longer run to the edges. Stir the eggs until creamy but no longer wet. The total cook time from when the eggs are added to the pan is 1 to 2 minutes. Transfer to a plate and top with black pepper if desired.

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