To make scrambled eggs, follow these steps for soft, creamy, and flavorful results:
Ingredients
- 3 to 4 large eggs
- 1 teaspoon milk, plant milk, or water (optional, for extra creaminess)
- Butter or extra-virgin olive oil (for cooking)
- Salt and freshly ground black pepper to taste
Instructions
- Beat the eggs: Crack the eggs into a bowl and whisk thoroughly until the yolks and whites are fully combined and the mixture is smooth and uniform in color. Add the milk or water and whisk again to incorporate
- Preheat the pan: Heat a small nonstick skillet over medium to medium-low heat. Add butter or olive oil and let it melt and coat the pan
- Cook the eggs: Pour the egg mixture into the pan and let it sit undisturbed for a few seconds until it just starts to set. Then, using a rubber or silicone spatula, gently pull the eggs from the edges toward the center to form soft curds. Continue folding and stirring gently every few seconds, scraping the bottom and sides of the pan to prevent sticking and to create curds
- Finish cooking: When the eggs are mostly set but still slightly runny in places, remove the pan from the heat. The residual heat will finish cooking the eggs, keeping them soft and creamy. Season with salt and pepper to taste
- Serve immediately: Enjoy the scrambled eggs plain or garnish with fresh herbs like chives if desired
Tips for Perfect Scrambled Eggs
- Use low to medium-low heat to avoid drying out the eggs and to keep them tender and creamy
- Whisk eggs vigorously to incorporate air for fluffier texture
- Adding a small amount of milk or water helps make the eggs softer
- Use a nonstick pan and a flexible spatula for easy stirring and curd formation
This method takes about 5 minutes from start to finish and yields soft, creamy scrambled eggs ideal for breakfast or any meal
