Scrambled Eggs And Toast

1. 1
   prep · ~1 min

   Crack and whisk the eggs.

   1.Crack 4 large eggs into a medium mixing bowl.

   2.Add 2 tablespoons milk, a pinch of salt, and a pinch of black pepper.

   3.Whisk until the yolks and whites are fully combined and the mixture is uniform pale yellow, about 30 seconds.
2. 2
   boil · ~3 min

   Toast the bread.

   Toast 2 slices of bread in a toaster until golden brown and crisp. Spread each slice with butter while still warm. Set aside on serving plates.

   TIPButter the toast while it is hot so the butter melts into every pore.
3. 3
   saute · ~1 min

   Melt butter in the skillet.

   Place a non-stick skillet over medium-low heat. Add 1 tablespoon butter and let it melt gently. Swirl the pan so the butter coats the bottom evenly. The butter should foam lightly but not brown.

   TIPLow-to-medium heat is the secret — high heat makes rubbery, dry eggs.
4. 4
   saute · ~4 min

   Cook the eggs low and slow.

   1.Pour the whisked eggs into the skillet. Let them sit undisturbed for 15 seconds until the edges just begin to set.

   2.Gently drag a rubber spatula from the edges toward the center, pushing the cooked curds across the pan.

   3.Continue pushing and folding every few seconds for about 3–4 minutes, until the eggs are soft, creamy, and just set but still glistening.

   TIPPull the pan off the heat when the eggs still look slightly wet — carryover heat will finish them.
5. 5
   assemble · ~1 min

   Plate the scrambled eggs on toast.

   Divide the soft scrambled eggs evenly onto the buttered toast slices. Serve immediately while still hot and creamy.

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