The Best Scrambled Eggs
This Instant Pot mac and cheese is a family favorite! It’s ultra-creamy, loaded with cheesy goodness, and made effortlessly in one pot. Perfect for a quick lunch, dinner, side dish, or potluck!
Ingredients
- 4 large eggs
- 2 tablespoons milk
- Pinch of salt to taste
- 1-2 teaspoons unsalted butter for cooking
- Black pepper if desired, for serving
Instructions
- Crack the eggs into a medium mixing bowl.
- Add the milk and whisk vigorously until fully combined and uniform.
- Sprinkle in a pinch of salt and whisk again.
- Melt the butter in a nonstick skillet over medium heat, spreading it evenly with a rubber spatula.
- Pour the egg mixture into the pan and reduce the heat to medium-low. Let the eggs cook undisturbed for 30 seconds, then gently scrape across the bottom and edges of the pan with a rubber spatula. Continue scraping in different directions to prevent any bits from drying out. Fold the eggs gently as they cook to ensure even cooking.
- Once the eggs are mostly set but still slightly moist, remove the pan from heat. Avoid overcooking to keep them soft and fluffy.
- Serve immediately, with a sprinkle of black pepper if desired.
Notes
This recipe can easily be scaled up or down. Use 1 tablespoon of milk for every 2 eggs.