How to Make Soft Scrambled Eggs

Preparation

1. To soft scramble eggs, first crack 3 pasteurized eggs into a bowl, then add 3 tablespoons of milk—skim, lowfat or nonfat versions are all fine.
2. Season with salt and pepper as desired. Whisk the eggs and milk together until well mixed.
3. Meanwhile, melt a tablespoon of butter in a nonstick skillet over medium heat. When the butter begins to bubble, pour in the egg mixture and let it stand in the skillet briefly, just 30 to 60 seconds, to set the edges.
4. Using a rubber or silicone spatula, slowly stir, gently lifting and folding uncooked and cooked portions together. Continue lifting and folding until the majority of the eggs have set and are moist, fluffy, and glossy.
5. If you prefer your eggs more well done, continue cooking 1 to 2 minutes or until they’re slightly firmer. Just be careful not to overcook or the eggs will be dry and rubbery.