breakfast

Diner-Style Scrambled Eggs

Name: Diner-Style Scrambled Eggs
Prep time: 2 min
Cook time: 2 min
Total time: 4 min
Yield: 2
Ingredients: 4 large eggs; 2 tablespoons whole milk; 1 tablespoon unsalted butter; Kosher salt; Freshly ground black pepper; 2 slices buttered toast, for serving

Not the low-and-slow British style. These are proper American diner eggs: cooked on a hot flat-top (or a well-heated skillet), pushed into big, fluffy curds in about 90 seconds, and served while they still have a faint sheen of moisture. The secret is not touching them too much.

Prep: 2 min Cook: 2 min Total: 4 min Serves: 2

Ingredients

4 large eggs
2 tablespoons whole milk
1 tablespoon unsalted butter
Kosher salt
Freshly ground black pepper
2 slices buttered toast, for serving

Instructions

Crack eggs into a bowl. Add milk, a pinch of salt, and a few grinds of pepper. Beat with a fork until just combined — a few streaks of white are fine.
Heat a 10-inch nonstick or well-seasoned cast-iron skillet over medium-high heat until a drop of water sizzles on contact. Add butter and let it foam.
Pour in the eggs all at once. Let them sit undisturbed for 15 seconds until the edges begin to set.
Using a silicone spatula, push the eggs from the edges toward the center in broad strokes, creating large soft curds. Let the uncooked egg flow into the empty spaces.
Repeat two or three more times — total cook time is about 90 seconds. Remove from heat when the eggs still look slightly wet. Residual heat finishes the job.
Slide onto warm plates immediately. Serve with buttered toast.