Scrambled eggs — simple, classic, and endlessly satisfying! 🍳 The key is gentle heat and careful timing to get them soft and creamy. Here’s a step-by-step guide:
🥚 Perfect Scrambled Eggs
(Serves 2)
Ingredients
- 4 large eggs
- 2 tbsp milk or cream (optional, for creaminess)
- Salt and pepper, to taste
- 1 tbsp butter or oil
- Optional: shredded cheese, herbs, or sautéed vegetables
Instructions
- Whisk the eggs:
- Crack eggs into a bowl, add milk (if using), salt, and pepper.
- Whisk until the yolks and whites are fully combined and slightly frothy.
- Heat the pan:
- Medium-low heat is best for soft, creamy eggs.
- Melt butter in a nonstick skillet, coating the bottom.
- Cook gently:
- Pour in eggs and let sit 10–15 seconds.
- Stir slowly with a spatula, pushing eggs from the edges toward the center.
- Form soft curds:
- Continue stirring occasionally. Remove from heat just before fully set; residual heat will finish cooking.
- Serve immediately:
- Add cheese, herbs, or other toppings if desired.
- Serve with toast, avocado, or bacon.
Tips & Variations
- Creamy eggs: Cook very slowly over low heat, stirring gently, almost like a custard.
- Fluffy eggs: Beat in a little sparkling water instead of milk.
- Cheesy scramble: Add cheese at the end for gooey texture.
- Herb scramble: Fold in fresh herbs at the end to keep flavor bright.
If you want, I can give a restaurant-style ultra-creamy scrambled eggs recipe that comes out silky, just like at brunch cafés.
Do you want me to do that?
