The Secret to Fluffy Scrambled Eggs
The following recipe is from Joy the Baker Over Easy: Sweet and Savory Recipes for Leisurely Days by Joy Wilson.
Telling someone how to scramble eggs might be a bit like writing a recipe for boiling water. Eggs + pan + heat = rather fine scrambled eggs, no matter what you do to them. Fine eggs are one thing, but great eggs are slightly more elusive. There are some tricks, from seasoning to heating and stirring, that make all the difference. I consider very good scrambled eggs an important life skill. Great eggs are that serious.
3 large eggs
2 tablespoons whole milk
1/2 teaspoon soy sauce
1 tablespoon clarified butter
Small squeeze of fresh lime juice
Freshly cracked black pepper
In a medium bowl, whisk together the eggs, milk, and soy sauce.
Milk will add a light creaminess. For more richness, substitute heavy cream for the milk.
I find that soy sauce adds not only saltiness but also a fantastic savory quality, and the liquid evenly disperses throughout the eggs.
Using a whisk to beat the eggs with the milk and soy sauce will ensure that the egg whites are well broken down and aerated.
In a nonstick skillet set over medium-low heat, melt the clarified butter, swirling the pan to coat it evenly.
Add the eggs to the hot pan and let them sit for 10 seconds. Using a rubber spatula, push and flip the eggs around the pan, stirring constantly, for 4 to 5 minutes, until the eggs are just cooked through.
Squeeze with a bit of fresh lime just before the eggs finish cooking.
Transfer to a plate, season with pepper, and serve warm.