Eggs and Butter Scramble with Milk

Ingredients

• 8 large eggs, cracked
• 4 tablespoons unsalted butter, softened
• 1 cup whole milk, chilled
• 1 teaspoon kosher salt
• ½ teaspoon black pepper, freshly ground
• 4 tablespoons chopped fresh chives, for garnish
• 2 tablespoon grated Parmesan cheese, for serving
• 2 slice white bread, toasted, for serving

Method

1. 1Crack the eggs into a bowl and whisk them lightly with a fork, breaking up any large curds that form, until the whites and yolks are fully incorporated.
2. 2Heat the butter in a non-stick skillet over medium heat, watching as it melts and foams, until the foaming subsides and the butter turns golden.
3. 3Pour in the milk and let it simmer for 2-3 minutes, until it has reduced slightly and warmed through, creating a creamy base for the scrambled eggs.
4. 4Add the salt and pepper to the eggs and whisk to combine, then pour the egg mixture into the skillet with the milk, stirring gently with a spatula to distribute the heat evenly.
5. 5Scramble the eggs over medium heat, using a gentle pushing motion with the spatula to break up any large curds that form, until they are cooked through, about 5-7 minutes, with a tender and moist texture.
6. 6Use the spatula to scoop the scrambled eggs onto a plate and garnish with chopped chives, grated Parmesan cheese, and a slice of toasted white bread on the side, providing a satisfying textural contrast to the soft eggs and creamy milk.
7. 7Serve the eggs and butter scramble immediately, while the eggs are still warm and the cheese has not melted, to best appreciate the contrasting temperatures and textures in the dish.

Nutrition per serving