Combine the eggs, salt, and milk in a medium bowl and
whisk until homogeneous and frothy, about 1 minute.
Allow to rest at room temperature for at least 15 minutes.
The eggs should darken in color significantly.
- Melt the butter in a 10-inch nonstick skillet over
medium-high heat, swirling the pan as it melts to coat
evenly. Rewhisk the eggs until they are foamy, then
transfer to the skillet and cook, slowly scraping the
bottom and sides of the pan with a silicone spatula as the
eggs solidify. Then continue to cook, scraping and
folding constantly, until the eggs have formed solid,
moist curds and no liquid egg remains, about 2 minutes
(the eggs should still appear slightly underdone).
Immediately transfer to a plate and serve.
nandana
(Nandana)
#1