Scrambled Eggs Recipe

Time20m

Serves10

Serves 10

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Ingredients

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1
Beat the Eggs
In a large mixing bowl, crack the 20 large eggs. Add 1 cup of milk, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Whisk together until fully combined and slightly frothy.

2
Melt the Butter
In a large skillet, melt 4 tablespoons of unsalted butter over medium-low heat. Make sure it coats the bottom of the skillet evenly.
3
Cook the Eggs
Pour the beaten egg mixture into the skillet. Allow it to sit undisturbed for about 30 seconds until it starts to set around the edges.
4
Scramble the Eggs
Using a spatula, gently stir the eggs, pushing them from the edges toward the center. Continue to cook, stirring occasionally, until the eggs are mostly set but still slightly runny. This should take about 3-5 minutes.
5
Finish Cooking
Remove the skillet from heat when the eggs are still slightly undercooked, as they will continue to cook from residual heat. This will ensure they remain fluffy and moist.

6
Garnish and Serve
If desired, sprinkle with chopped fresh chives and grated cheese before serving. Serve immediately while warm.