Super fluffy Scrambled Eggs

Different from the Chinese-style high-heat stir-frying, the cloud-like egg flowers are raised; Scrambled eggs need to be kept on a low temperature to maintain their layered shape and tender texture. Make a good American-style scrambled eggs, one must be egg liquid foam, two must be patient with low heat, and three must put milk, according to the following operation methods, there is no need to complain that the tender eggs that cannot be scrambled at home can not be scrambled in the hotel!

Ingredients

Eggs 3-4 pcs

Butter 1 thickslice

Milk 20 ml

Salt ateaspoon

Blackpepper apinchofblackpepper

Cooking Instructions

Beat the eggs: Crack 3-4 eggs into a bowl (at least 2 eggs, less will not be easy to scramble), add a spoonful of salt, 20 ml (about 2 small white wine glasses) of milk. Use a whisk to create a rich foam, the richer the foam, the softer the scrambled eggs.
Heat the pan: Heat a nonstick pan over low heat (be sure to use a nonstick pan), add a thick slice of butter, when the oil melts into a piece of foam, slowly pour in the egg mixture.
Scrambled eggs: Keep the heat low, about 40 -50 seconds, wait until the egg wash at the bottom of the pan solidifies, then use a spatula to gently push the egg wash from the edge of the pan to the center, from different directions to the middle a few times, you can come out with a layered effect. This step is very important, and you must wait for the egg liquid at the bottom of the pot to solidify and push it slowly to have this state.
Plating: Wait until there is no obvious flow of egg liquid on the surface, you can directly scoop it up, or use a spatula to gently cut the eggs a few times and put them on a plate, and sprinkle a little black pepper when eating.
Finally, if you want to prepare such a rich brunch, it is recommended to put the scrambled eggs at the end, because after the scrambled eggs are out of the pan, they will be dark and lose their luster in less than 1 minute, and they will look good when they are not fresh.