Creamy Scrambled Eggs

These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results

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  3 large eggs
  
  


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  Kosher salt and freshly ground white pepper
  
  


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  1 Tbs. unsalted butter
  
  

In a small bowl, whisk the eggs with 1/8 tsp. salt and a small pinch of pepper until thoroughly combined and uniform in color.

In a 10-inch nonstick skillet, melt the butter over low heat and then add the eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges toward the center of the pan and let the raw portion run from the center toward the edges. Break up any large bits as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.