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Ingredientes

• 12 large eggs
• Splash of milk, about 2 tablespoons for 12 eggs (water, non-dairy milk or cream can be used instead)
• Salt and black pepper, to taste
• Cooking spray or butter

Preparación

1. 1

   Carefully crack all of the eggs into a large mixing bowl and remove any shell pieces that get in there, if needed. Add a splash of milk, or water, to the eggs, I usually use 2-3 tablespoons when cooking one dozen eggs. Whisk the eggs and milk together well with a metal whisk. If you want super fluffy eggs, I would recommend whisking until they are frothy and pale in color. You can either add the salt in now, or mix it into the scrambled eggs once they are finished cooking.

2. 2

   Heat a large pan over medium heat. Allow the pan to get up to temperature and then cover the bottom of the pan with cooking spray or melted butter. Pour the whisked egg mixture into the pan and wait for them to start to bubble up. Once the bottom layer of egg is cooked, use your spatula to gently push the eggs into ribbons. Repeat this step until most of the eggs are cooked.

3. 3

   Try to keep the eggs in larger chunks (curds), if you can, and cook until they are just set. I like to turn the heat off and allow to sit for a minute. Season with extra salt and black pepper, to taste. Serve scrambled eggs immediately, or store in the refrigerator for up to 5 days.