Scrambled Eggs Recipe

Inspired by Butterface

Time12m

Serves2

Make Scrambled Eggs Recipe in just 12m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Crack and combine
Crack the eggs into a medium bowl. Add the milk, salt, and pepper.
2
Whisk
Whisk vigorously until the whites and yolks are fully combined and the mixture is slightly frothy (about 20–30 seconds). This introduces air for fluffier eggs.

3
Preheat pan
Place a nonstick skillet over medium-low heat. Add the butter and oil. Heat until the butter is melted and begins to foam but not brown (about 1–2 minutes). The oil raises the smoke point so the butter won't burn.
4
Add egg mixture
Pour the whisked eggs into the warm pan. Let them sit undisturbed for about 10–15 seconds until the edges begin to set.
5
Stir gently
Using a heatproof rubber spatula, push the eggs from the edges toward the center, forming soft curds. Continue folding and pushing every 10–15 seconds. Keep the pan over medium-low heat to avoid overcooking; total cooking time should be 2–4 minutes depending on desired doneness.
6
Remove from heat early
When the eggs are still slightly wetter than you want (they will continue to cook from residual heat), remove the pan from the heat. Give one last gentle fold to combine any runny parts.

7
Add cheese and herbs
If using cheese, sprinkle it over the eggs right after removing from heat so it melts slightly. Stir in the chopped herbs. Taste and adjust seasoning with extra salt or pepper if needed.
8
Serve
Transfer the scrambled eggs to plates immediately to stop cooking and enjoy while hot.