Perfect Scrambled Eggs
Creamy, fluffy scrambled eggs that are cooked low and slow for the ultimate breakfast comfort food. This foolproof method creates restaurant-quality eggs every time.
Ingredients
- •6 large eggs
- •2 tablespoons butter
- •2 tablespoons whole milk or heavy cream
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •2 tablespoons fresh chives (optional)
Before you start
Equipment You'll Need
Non-stick skillet or well-seasoned pan
Rubber spatula
Whisk
Medium mixing bowl
Safety Tips & Important Notes
Follow these for best results and safety.
Keep heat on low - high heat will make eggs tough and rubbery
Remove from heat while eggs still look slightly wet as they continue cooking
Don't over-stir or eggs will become dense
Cold eggs from the fridge work fine, no need to bring to room temperature
Instructions
Crack eggs into a bowl and add milk, salt, and pepper.
Whisk eggs vigorously until completely smooth and well combined.
Heat butter in a non-stick pan over low heat until melted and foamy.
Pour egg mixture into the pan and let sit for 20 seconds without stirring.
Using a rubber spatula, gently stir eggs from the outside toward the center, creating large curds.
Continue cooking and stirring gently every 20-30 seconds, allowing eggs to set between stirs.
Remove pan from heat when eggs still look slightly wet and underdone.
Give one final gentle stir and let residual heat finish cooking the eggs.
Garnish with fresh chives if desired and serve immediately.
Chef's Notes
- •Serve immediately for best texture
- •Leftover scrambled eggs can be refrigerated for 2 days but will lose their creamy texture
- •For richer eggs, substitute heavy cream for milk or add an extra egg yolk
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