Soft and Creamy Scrambled Eggs

Steps

1. Crack the eggs into a bowl, add the milk and salt and

   whisk (how to whisk)

   Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid

   until completely smooth, with no streaks of white.
2. Melt the butter in a nonstick skillet over medium-low heat until it foams but doesn't brown.
3. Pour in the eggs and wait about 20 seconds, until the edges just start to set.
   ⏱ Set edges: 30 sec
4. Slowly push the eggs from the edges toward the center with a silicone spatula, making large soft curds. Keep stirring gently and lift the pan off the heat for a few seconds if they cook too fast.
   ⏱ Stir gently: 3 min
5. Take the pan off the heat when the eggs are softly set with no runny liquid egg left (egg dishes are fully cooked at 160°F / 71°C). They'll keep cooking a little on the plate.
   160°F
6. Season (how to season to taste)

   Season to taste Add salt (and pepper or acid) bit by bit, tasting as you go, until the food tastes fully of itself. 1. Season meat and vegetables before cooking, holding the salt high so it falls evenly.2. Taste the dish near the end with a clean spoon.3. If it tastes flat, add a pinch of salt, stir and taste again.4. If it tastes heavy or dull, a squeeze of lemon or a splash of vinegar brightens it.5. Stop when another pinch wouldn't make it better. Done when: The flavors are clear and bright, not flat and not salty. Safety: Don't taste dishes that hold raw meat, poultry or eggs; season them by the recipe's amounts and adjust after cooking.How to season to taste: mistakes to avoid

   with pepper and chives and serve right away.

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Tips

• For food safety, cook until no visible liquid egg remains. Egg dishes are fully cooked at 160°F. For young children, older adults, pregnant people or anyone with a weakened immune system, cook them firmer or use pasteurized eggs.
• Stir in shredded cheese in the last 30 seconds for cheesy eggs.

Storage

Best eaten right away. Refrigerate leftovers up to 2 days and reheat until steaming.

How long leftovers keep, and freezing and reheating: leftovers and storage.