American-Style Soft Scrambled Eggs

Crack the eggs into a large bowl, add 1 g salt and beat until foamy. Let them rest for 15 minutes.

Put 5 g butter in a non-stick pan, pour in the beaten eggs, and turn on low heat. Stir constantly.

As soon as the butter melts, stir quickly to break the egg into fine curds. Take the pan off the heat when the eggs are mostly set but still glossy.

Stir in 10 g milk or cream for 15 seconds until the eggs are moist and creamy, check that no clear liquid egg remains, and serve.