Main Dish
Fluffy Scrambled eggs
- 6 eggs
- 1/2 teaspoon salt (Flavor and change color of the egg)
- 2 Tablespoon whole milk (Proteins and fat prevent egg proteins to bind tightly and increase fluffiness. Water evaporate and increase fluffiness)
- 2 Tablespoon unsalted cold butter (Let egg cook more slowly to result in creamier texture)
- Combine eggs, salt, and milk in bowl until form a homogeneous and foamy mixture
- Rest it at room temperature for 10 minutes to allow salt to dissolve in the mixture and separate the fat, proteins, and oil in the mixture. This also change the color of the egg.
- Heat butter in a skillet over medium heat
- Whisk the mixture again until it foamy again and transfer the mixture to the skillet to cook
- For every 20-30 seconds, scrap and fold the egg until it is solidify (about 2- 3 minutes)
