Soft Scrambled Eggs
The trick to any good egg recipe is to use fresh eggs. A touch of baking powder gives more fluffiness to the eggs while preventing them from being runny.
Makes 1 serving
2 large, fresh eggs, room temperature - you can remove the white membrane if you prefer
1/8 to 1/4 teaspoon regular salt or truffle salt
1/8 teaspoon baking powder
1 tablespoon unsalted butter
1 1/2 tablespoon milk - I use low fat evaporated milk
Gently whisk the eggs to break them up. Add the salt and baking powder and mix well (but not until frothy).
Place an 8-inch non-stick skillet on medium heat. Melt the butter and stir in the milk.
Add the eggs to the pan. Let it cook undisturbed for about 10 seconds. Using a silicone spatula or flat wooden spoon, gently scrape an "X" through the eggs then scrape around the edge of the pan.
Turn the heat to low. Let the eggs cook, scraping gently once more, until the top is barely set. It won't take more than a minute. Serve hot or warm. Lovely on toast, croissant, or something equally delicious.