The Best Scrambled Eggs

Heat butter in small skillet until it begins to brown.

Crack eggs into bowl, add whole milk, salt, pepper and whisk together with a fork.

After butter is melted and is starting to brown, add egg mixture to skillet.

Allow it to cook for a minute or two, then stir gently with a wooden spoon (wooden spoon optional). If you wait long enough, the eggs won’t stick to the skillet. Wait too long, though, and some of the “curds” will be brown (and not quite as yummy.)

Don’t overcook. I’d say that it’s better to undercook than overcook. Serve immediately.

I like to toast 2 slices of white bread, add a piece of American cheese, then have a nice egg and cheese sandwich. Yum. That was lunch today!

NOTES: In the original recipe, all the measurements are pretty exact. In mine, I use a splash of milk and look for a pretty yellow color that isn’t TOO milky.

I use more or less butter depending on my mood. I use more or less salt and pepper depending on who I’m serving. The point is, don’t dirty up your measuring spoons for this recipe.

But, DO dirty up an extra bowl. Never, never, never, never just scramble the eggs in the skillet with a fork. It’s truly just not the same. And, the eggs WILL stick to the skillet if you go that route.

ANOTHER NOTE: I’m an egg snob. I apologize.