The Secret to Fluffy Scrambled Eggs
Ingreadient
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4 large eggs
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1 pinch salt
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4 teaspoons butter
Direction
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Whisk eggs with salt until completely combined and very foamy.
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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.
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Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
