Ah, scrambled eggs—simple but surprisingly tricky to get perfectly soft, creamy, and fluffy every time. Here’s a foolproof method:
🥚 Perfect Scrambled Eggs Recipe
Ingredients (per 2 eggs)
- 2 large eggs
- 1 tablespoon milk or cream (optional, makes them creamier)
- Salt & pepper to taste
- 1 teaspoon butter
Step 1: Beat the Eggs
- Crack eggs into a bowl
- Add milk or cream (if using)
- Beat gently until yolks and whites are fully combined but not frothy
Step 2: Heat the Pan
- Use a non-stick pan on low heat
- Add butter and let it melt slowly (don’t let it brown)
Step 3: Cook Slowly
- Pour eggs into the pan
- Let them sit for a few seconds, then gently stir with a spatula
- Keep moving them slowly in soft folds, scraping the pan bottom
- Low and slow is key for creamy eggs
Step 4: Remove Early
- Eggs continue cooking from residual heat, so take them off just before fully set
- Season with salt and pepper at the end
Step 5: Optional Extras
- Sprinkle with cheese, chopped herbs, or a tiny pinch of smoked paprika
- Serve immediately for the creamiest texture
💡 Pro Tips
- Avoid high heat → eggs will be rubbery
- Don’t over-stir → you want soft folds, not tiny curds
- Use a silicone spatula for gentle folding
If you want, I can also show a “restaurant-style fluffy scramble” trick using hot water or cream, which makes eggs super airy and decadent every single time.
Do you want me to share that trick?
