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Light and Fluffy Scrambled Eggs

Serves 4

8 large eggs
3/4 teaspoon kosher salt
3 tablespoons whole milk
2 tablespoons unsalted butter

1. Combine the eggs, salt and milk in a medium bowl and whisk until frothy, about 1 minute.

Allow to rest at room temperature for at least 15 minutes. The eggs should darken in colour.

2. Melt the butter in a 10-inch non-stick 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 remains, about 2 minutes (the eggs should still appear slighly underdone).

Immediately transfer to a plate and serve.