Creamy Soft Scrambled Eggs

Ingredients

• 4 eggs
• 2 tablespoons milk (optional)
• 1/4 teaspoon salt
• 2 grinds black pepper
• 1 tablespoon (15g) butter
• 4 slices bread, toasted and buttered, for serving

Before you cook

• Set out a 10-inch nonstick or well-seasoned cast iron skillet and a rubber spatula.
• Toast and butter the bread so it is ready before the eggs are.
• Whisk the eggs, milk, salt and pepper together in a bowl.

Steps

1. Melt the butter in the skillet over medium heat.
2. Pour in the egg mixture and wait 5 seconds without stirring.
3. Make slow, long pushes with the spatula across the pan and around the edges so raw egg runs onto the hot surface.
4. After about 30 seconds, switch to gentle folding motions.
5. Keep cooking to roughly 60 seconds total, until soft custardy curds form and no raw egg remains at the edges.
6. Pull the pan off the heat while the eggs still look slightly underdone.
7. Push and fold for another 10 seconds so residual heat finishes them.
8. Slide the eggs onto the hot buttered toast.
9. Grind over extra pepper and serve immediately.