How to Cook Scrambled Eggs Perfectly – Soft, Creamy, and Foolproof Every Time!
Whether you’re making a quick breakfast or a light meal, mastering scrambled eggs is a kitchen essential. This simple method gives you fluffy, soft, and creamy eggs—never dry or rubbery.
Ingredients:
- 4 large eggs
- 2 tbsp milk or cream (optional, for creaminess)
- Salt and pepper to taste
- 1 tbsp butter
- Optional: chives, shredded cheese, or herbs for topping
structions:
Crack eggs into a bowl. Add a pinch of salt and milk if using. Beat well with a fork or whisk until fully blended and slightly frothy.
Heat butter in a non-stick pan over low to medium-low heat. Let it melt without browning.
Pour in the egg mixture. Let it sit for a few seconds, then gently stir with a spatula or wooden spoon, pushing the eggs from the edges toward the center.
Continue stirring slowly and gently, letting the eggs cook in soft folds. Don’t rush—low heat is key to tenderness.
Once the eggs are mostly set but still slightly glossy, remove from heat. They’ll finish cooking with residual heat.
Season with pepper and top with chives, cheese, or your favorite herbs. Serve immediately on toast, with avocado, or just on their own.
Tips:
- Use fresh eggs for the best texture and flavor.
- Avoid overcooking—eggs continue to cook after leaving the pan.
- For extra richness, add a small knob of butter at the end before serving.
FAQs:
Q: Can I make them without milk?
A: Absolutely! Milk adds creaminess, but they’re just as tasty without it.
Q: Why cook on low heat?
A: Low heat ensures gentle cooking and prevents rubbery or dry eggs.
Q: How can I make scrambled eggs fluffy?
A: Whisk thoroughly before cooking, and don’t over-stir once in the pan—let soft curds form.
