Scrambled eggs are often overcooked, sometimes so much as to be dry and grey. As eggs cook, the proteins combine and create a structure trapping moisture. This is what we want; but continuing to cook, the proteins contract even more, squeezing out the moisture leaving the eggs dry and rubbery. Even after the eggs reach the proper texture, the residual heat continues to cook the eggs. This is known as carry-over cooking. I like my scrambled eggs moist and creamy, which requires me to slightly under cook the eggs and let the carry-over cooking finish cooking the eggs to the perfect doneness. With a little practice to get the timing down you can get consistent superior results.
4 large fresh eggs
4 tsp. skim milk
3 tbsp. butter
Salt and pepper to taste
10 inch non-stick Skillet
Heat resistant spatula
Crack the eggs into a small bowl and add the half and half or milk and season with salt and pepper. Beat the eggs with a fork until they are a solid color. Do not over-beat to keep the eggs tender.
Heat a 10 inch skillet on medium high heat so that when you add ½ of the butter, it sizzles but does not brown too quickly. After adding the first half of the butter, swirl it around the pan to cover the bottom. Add the beaten eggs to the skillet and let heat for 20 to 30 seconds. Using the spatula gently push the egg mixture from the edge to the middle of the pan. Continue over the entire surface of the skillet until egg curds start to form. Reduce the heat to medium low, and start gently folding over the curds.
Optional: While the mixture is still runny add small pieces of the remaining butter continuing to fold the mixture over to make the eggs extra creamy.
Pull the eggs off the heat when almost done and let the
residual heat finish cooking the eggs. Serve immediately.