Classic Butter Scrambled Eggs

Crack the eggs (4 pcs) into a bowl. Add the milk (30 ml), salt (1 pinch), and ground black pepper (1 pinch). Whisk with a fork or whisk for 20–30 seconds until uniform, without creating foam—just until the whites and yolks are fully combined.

Place a heavy-bottomed skillet over low heat. Add the butter (20 g) and melt until it is “just barely sizzling,” without letting it brown. Swirl to coat the bottom of the pan.

Pour the egg mixture (eggs 4 pcs, milk 30 ml, salt 1 pinch, pepper 1 pinch) into the pan. Let it warm for 10–15 seconds, then start stirring with a silicone spatula, constantly scraping the bottom and gathering the eggs toward the center. Cook over low heat until small tender curds form and some of the mixture remains slightly creamy.

When the scramble is thick but still glossy and slightly moist (usually after 3–4 minutes), remove the pan from the heat. Keep stirring gently for 20–30 seconds so the eggs finish on residual heat. If needed, add another pinch of salt and a pinch of pepper to taste.

Divide the scrambled eggs between warm plates (2 servings) immediately after cooking. If desired, top with a small knob of butter (from the 20 g total) for extra tenderness and shine.