Description
This Creamy Scrambled Eggs recipe delivers soft, rich, and velvety eggs perfect for a comforting breakfast. Made with eggs whisked with milk or heavy cream and cooked gently in butter on low heat, these eggs are tender, slightly glossy, and full of flavor. Garnish with fresh chives or parsley to add a fresh herbal note.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup whole milk or heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Cooking
- 2 tablespoons unsalted butter
Garnish (Optional)
- Chopped fresh chives or parsley
Instructions
- Prepare the Egg Mixture: In a medium bowl, whisk together the eggs, milk or heavy cream, salt, and black pepper until the mixture is fully combined and slightly frothy, which will add air and promote a tender texture.
- Heat the Butter: Place a nonstick skillet over low heat and add the unsalted butter. Allow it to melt gently until it begins to bubble softly, but do not let it brown.
- Cook the Eggs: Pour the egg mixture into the skillet and let it sit undisturbed for a few seconds to begin setting. Then, using a spatula, gently stir the eggs from the edges toward the center to form soft folds. Continue occasional gentle stirring until the eggs are just set but remain glossy and creamy, about 5–7 minutes.
- Remove from Heat: Once the eggs reach the desired creamy consistency, remove the skillet from the heat immediately to prevent overcooking and dryness.
- Garnish and Serve: Sprinkle chopped chives or parsley over the top if desired, and serve the scrambled eggs warm for the best taste and texture.
Notes
- Use heavy cream instead of milk for extra richness and creaminess.
- Serve alongside toast, avocado, or smoked salmon to create a complete and satisfying breakfast.
- Cook the eggs on low heat to maintain their creamy texture and avoid dryness.
