Scrambled Eggs Recipe

Crack all eggs into a medium bowl. Add the milk, salt, and black pepper.

Whisk vigorously until yolks and whites are fully combined and the mixture is slightly frothy. This adds air for tender scrambled eggs.

Measure and set out the butter and oil. Have the toppings (salsa, cilantro, scallions, hot sauce, cheese, lime wedges) ready to serve.

Heat the pan

Place a nonstick or heavy-bottomed skillet over medium-low heat. Add the butter and olive oil. Heat until butter is melted and foamy but not browned (about 1–2 minutes).

Add eggs

Pour the whisked eggs into the warm pan. Let them sit, undisturbed, for about 10–15 seconds until the edges just begin to set.

Gently scramble

Using a heatproof spatula, push the eggs from the edges toward the center, forming large soft curds. Continue gently pushing and folding the eggs every 10–15 seconds. Reduce heat if eggs look like they are cooking too fast or beginning to brown.

Finish cooking

When eggs are mostly set but still slightly glossy and soft (they will continue to cook from residual heat), remove the pan from heat. Taste and adjust seasoning with a pinch more salt or pepper if desired.

Divide the scrambled eggs among plates or a serving bowl.

Top each portion with fresh salsa (about 1 tablespoon per serving), a sprinkle of chopped cilantro and scallions, and the shredded cheese if using so it melts slightly on the warm eggs.

Offer hot sauce at the table and drizzle about 1/2 tsp per serving or to taste. Serve with lime wedges to squeeze over the salsa and eggs if desired.

Serve immediately while hot.