Instructions
1. Whisk the Eggs
- Crack eggs into a bowl.
- Add milk or cream (if using), salt, and pepper.
- Whisk until just blended—do not overbeat.
2. Heat the Pan
- Place a non-stick or well-seasoned skillet over medium-low heat.
- Add butter and let it melt, swirling to coat the pan. Do not let it brown.
3. Pour in the Eggs
- Add the egg mixture to the pan.
- Let it sit for about 10 seconds to start setting at the edges.
4. Stir Gently and Constantly
- Use a silicone spatula to push eggs from the edges toward the center.
- Let uncooked egg flow into the empty space.
- Repeat slow, soft folds every 10–15 seconds.
5. Remove from Heat Early
- When eggs are mostly set but still slightly glossy (2–3 minutes), remove the pan from heat.
- Residual heat finishes cooking, keeping eggs soft and creamy.
6. Serve Immediately
- Transfer to warm plates.
- Optional: top with a pat of butter, fresh herbs, or cheese.
Serve with toast, avocado, or breakfast potatoes for a complete meal.
Tips for the Best Scrambled Eggs
- Use low heat to prevent tough, rubbery eggs.
- Stir gently and often to create custard-like texture.
- Add dairy or fat such as milk, cream, or butter to slow cooking and add richness.
- Do not over-whisk—too much air makes eggs foamy and less tender.
- Season after cooking (optional)—salt too early can make eggs watery.
Easy Variations to Try
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