High Protien Soft, Fluffy Scrambled Eggs

Tender scrambled eggs made with a little whole milk and butter for a light, moist texture. The eggs are cooked over medium-high heat and gently folded into large, fluffy curds

Ingredients

• 3 large eggs
• 1/8 teaspoon kosher salt (see note
• 2 tablespoons (1 ounce; 30 ml) milk (optional)
• 1/2 tablespoon (1/4 ounce; 8 g) unsalted butter
• Freshly ground black or white pepper

Instructions

1. Crack the eggs into a small bowl. Add the kosher salt and milk, if using. Beat until the eggs are evenly combined.
2. Place a nonstick skillet over medium-high heat. Add the butter and let it melt until it becomes hot and foamy
3. Pour the beaten eggs into the skillet. As the eggs begin to set, use a silicone spatula to gently lift and fold them.
4. Continue cooking and gently scrambling until large, fluffy curds form and the eggs are fully cooked through, about 3 minutes.
5. Remove the skillet from the heat as soon as the eggs are cooked. Season with freshly ground black or white pepper and serve immediately.