LIGHT AND FLUFFY SCRAMBLED EGGS SERVES 4 8 large eggs ¾ teaspoon kosher salt 3 tablespoons whole milk 2 tablespoons unsalted butter Combine the eggs, salt, and milk in a medium bowl and whisk until homogeneous and frothy, about minute Allow to rest at room temperature for at least 15 minutes The eggs should darken in color significantly Melt the butter in a 10-inch nonstick 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 egg remains, about minutes (the eggs should still appear slightly underdone) Immediately transfer to a plate and serve ... The eggs should darken in color significantly Melt the butter in a 10-inch nonstick 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... 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,... have formed solid, moist curds and no liquid egg remains, about minutes (the eggs should still appear slightly underdone) Immediately transfer to a plate and serve