The food lab better home cooking through science ( PDFDrive ) 138

LIGHTANDFLUFFY
SCRAMBLEDEGGS

SERVES4
8largeeggs
¾teaspoonkoshersalt
3tablespoonswholemilk
2tablespoonsunsaltedbutter


1.Combinetheeggs,salt,andmilkinamediumbowland
whisk until homogeneous and frothy, about 1 minute.
Allowtorestatroomtemperatureforatleast15minutes.
Theeggsshoulddarkenincolorsignificantly.
2. Melt the butter in a 10-inch nonstick skillet over
medium-high heat, swirling the pan as it melts to coat
evenly. Rewhisk the eggs until they are foamy, then
transfer to the skillet and cook, slowly scraping the
bottomandsidesofthepanwithasiliconespatulaasthe
eggs solidify. Then continue to cook, scraping and
folding constantly, until the eggs have formed solid,
moist curds and no liquid egg remains, about 2 minutes
(the eggs should still appear slightly underdone).
Immediatelytransfertoaplateandserve.