The perfect way to soft and moist scrambled eggs is to whisk the eggs and milk thoroughly. Whisking incorporates air, which adds fluffiness to the scrambled eggs. Milk will keep the scrambled eggs soft and moist.

INGREDIENTS

4 eggs

40ml milk

Salt to taste

1 tsp butter / clarified butter (desi ghee)

Black pepper powder to garnish

METHOD

In a bowl, whisk the eggs, milk and salt together using a whisker / fork.

Take a non stick pan and turn on the flame to low. Scrambled eggs are usually slow cooked to make it soft and fluffy otherwise they become rubbery. Add butter / ghee in the pan. Once the ghee is hot, pour eggs / milk mixture. Using a spatula, begin to pull the cooked outer edges towards the center from all sides. Repeat this step till the eggs are cooked evenly.

After a few turns, the eggs will stop flowing towards the edges but the mixture will be slightly runny in texture. Keep breaking the chunks into small pieces till they are 90% cooked. Turn off the flame and transfer the eggs to a plate immediately as the pan is still hot and the eggs will get overcooked.

Sprinkle black pepper powder and serve moist and fluffy scrambled eggs along with a buttery toast !

NOTES

I add a pinch of salt for 1 egg.

You can replace milk with water in case you are lactose intolerant. But I personally love the way the texture of eggs are enhanced by milk.

I like my share of scrambled eggs plain with S&P. Feel free to add grated cheese during the first round of pulling the mixture towards the center.