Here are the only ingredients you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no… you don’t add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
4 large eggs
1 pinch salt
4 teaspoons butter
Whisk eggs with salt until completely combined and very foamy.
Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Variation: Saute 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving.
You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving.
source – cooking365coza