Scrambled Eggs

Weirdly, I was never a fan of eggs as a kid but when I started living on my own, I could barely cook and eggs were the most accessible source of protein.

Now I mostly like them; I prefer vegetable omelettes tbh but I know you like scrambled eggs so we're doing scrambled eggs.

I'm not sure how you're doing eggs right now, but this is the right way. (There is only one right way)

Ingredients

1. 3 large eggs

2. 1/4 cup whole milk

3. Salt, to taste

4. Black pepper, to taste

5. 2 tablespoons butter

Directions

1. Crack the eggs into a bowl and beat them until they turn a pale yellow colour.

2. Add the milk to the eggs and season to taste with salt and pepper. Whisk the eggs like crazy. Try to beat as much air as possible into the eggs.

3. Heat a pan over medium-low heat. Add the butter and let it melt.

4. When the butter in the pan is hot enough (just melted but not like frothy) , pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom starts to set but doesn't brown.

5. With a spatula, gently push one edge of the egg into the centre while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.

6. Put em on a plate when the eggs are set but still moist and soft. Eggs are delicate, so they'll continue to cook for a few moments after they're on the plate.