ATK Fluffy Scrambled Eggs

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These eggs cook very quickly, so it’s important to be ready to eat before you start to cook them.

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Ingredients

  • Saveurs Version:
  • 8 large eggs
  • 1/2 teaspoon table salt
  • Ground black pepper
  • 1/2 cup milk
  • 1 tablespoon unsalted butter
  • 1 1⁄2 tbsp. unsalted butter
  • 3 eggs
  • 1 ⁄4 tsp. kosher salt
  • 1 tbsp. heavy cream
  • 2 tsp. finely chopped fresh chives
  • Freshly ground black pepper to taste
  • 1 tsp. finely chopped chives

Preparation

Step 1

1. Crack eggs into a medium bowl. Add salt, pepper, and milk. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large.

2. Meanwhile, put butter in a 10-inch nonstick skillet, then set the pan over high heat. When the butter foams, swirl it around and up the sides of the pan. Before foam completely subsides, pour in beaten eggs. With a wooden spatula or a nonstick-safe egg turner, push eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds, until eggs are nicely clumped into a single mound, but remain shiny and wet, 1 1/2 to 2 minutes. Serve immediately.

For two eggs, season with 1/8 teaspoon salt, 1 grind of pepper, and 2 tablespoons milk. Heat only 1 1/2 teaspoons butter, use a 8-inch skillet. Cooking time is only 30 to 45 seconds.

For four eggs, season with 1/4 teaspoon salt, 2 grinds of pepper, and 1/4 cup milk. Heat 3/4 tablespoon butter and use a 10-inch skillet. Cooking time is about 1 minute.

For one dozen eggs, season with 3/4 teaspoon salt, 6 grinds of pepper, and 3/4 cup milk. Heat 1 1/2 tablespoons butter and use a 12-inch skillet. Cooking time is 2 1/2 to 3 minutes.

Saveur:
Grease a 10" nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.

Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.

Add kosher salt, 1⁄2 tbsp. unsalted butter, heavy cream, and finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.

Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives.

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