Description
This classic scrambled eggs recipe delivers soft, creamy, and tender eggs perfect for a quick and satisfying breakfast. Made with simple ingredients like eggs, butter, salt, and pepper, it can be easily customized with milk or cream for extra richness. Prepared on the stovetop, these scrambled eggs cook gently to retain their moist texture and flavor.
Ingredients
Scale
Egg Mixture
- 4 large eggs
- Salt, to taste
- Pepper, to taste
- Optional: 2 tbsp milk or cream (for creamier texture)
Cooking Fat
- 2 tbsp butter (or oil)
Instructions
- Prepare the Eggs: Crack the eggs into a bowl and whisk them thoroughly with a fork or whisk until the yolks and whites are fully combined. Season the mixture with a pinch of salt and pepper. If you prefer creamier eggs, stir in 2 tablespoons of milk or cream at this stage.
- Heat the Pan: Place a nonstick skillet or frying pan over medium-low heat and melt the 2 tablespoons of butter or heat the oil carefully until shimmering but not browned.
- Add Eggs to Pan: Pour the beaten egg mixture into the heated skillet, allowing it to sit undisturbed for a few seconds so the edges begin to set.
- Gently Stir Eggs: Using a spatula, gently push the eggs from the edges toward the center, stirring occasionally. This helps form soft curds while cooking the eggs slowly and evenly.
- Cook Until Set: Continue to cook and gently stir for about 3–4 minutes until the eggs are just set but still slightly creamy and soft. Avoid overcooking to maintain tenderness.
- Serve Immediately: Remove the skillet from heat once the eggs reach your desired consistency and serve hot. These scrambled eggs are great enjoyed alone, with toast, or as part of a breakfast burrito.
Notes
- Use a nonstick skillet for best results to prevent sticking and to cook eggs evenly.
- Adding milk or cream is optional but helps create a richer, creamier texture.
- Cook on medium-low heat to avoid drying out or browning the eggs.
- Do not overcook; remove the eggs while slightly soft as they will continue cooking from residual heat.
- Season eggs after cooking if preferred to adjust salt and pepper to taste.
