Extra Moist Scrambled Eggs

By Reneeb

Why it Works: Handle with Care Eggs, like meat, are made mostly of protein. Like towels, proteins can hold a lot of water. The more you heat eggs—or other high-protein foods—the more these proteins are wrung dry. With just a little heat, eggs turn out moist; with too much heat, the egg proteins are squeezed so tightly that they leave a puddle of liquid on your plate. The secret to moist scrambled eggs lies in gentle heat. By starting eggs cooking in liquid, you slowly raise their temperature without overheating. Pushing them off to the side of the pan when they are completed stops the cooking and saves your breakfast!

Ingredients

• 6 6
• eggs
• 1 1
• tablespoon chopped fresh chives
• 1/4 1/4
• teaspoon salt
• 1/8 1/8
• teaspoon pepper, if desired
• 1/2 1/2
• cup milk or half-and-half
• 3 3
• tablespoons butter

Preparation

Step 1

In medium bowl, beat eggs, chives, salt and pepper with fork or wire whisk until well mixed.
2 In 10-inch skillet, heat milk and butter over medium heat just until butter melts and liquid is steaming. Pour egg mixture into skillet.*
3 As mixture heats, portions of eggs will begin to set. Gently push cooked portions with metal spatula to the outside edge of skillet. Avoid stirring constantly. As more egg sets, push it to the edge as well and stack it on top of the set egg mixture already there. Cook 5 to 6 minutes or until eggs are thickened throughout but still moist .