Classic Scrambled Eggs 🍳
Here’s a simple, classic way to make fluffy, creamy scrambled eggs — perfect for breakfast any day.
🛒 Ingredients
- 4 large eggs
- 2 tablespoons milk or cream (optional, for creamier eggs)
- Salt and pepper, to taste
- 1–2 teaspoons butter or oil
Optional toppings: chopped herbs (chives, parsley), cheese, or hot sauce
🥣 Instructions
1️⃣ Whisk eggs:
- Crack eggs into a bowl.
- Add milk, salt, and pepper.
- Whisk until yolks and whites are fully blended and slightly frothy.
2️⃣ Heat pan:
- Place a non-stick skillet over medium-low heat.
- Add butter or oil and let it melt.
3️⃣ Cook eggs:
- Pour eggs into the pan.
- Let them sit undisturbed for 10–15 seconds.
- Using a spatula, gently push eggs from edges to center, forming soft folds.
- Continue folding slowly until eggs are mostly set but still slightly creamy.
4️⃣ Serve immediately:
- Transfer to a plate (they continue cooking in the pan otherwise).
- Top with optional herbs or cheese.
🌟 Tips for Perfect Scrambled Eggs
- Low and slow is key — high heat makes eggs rubbery.
- Stir gently, don’t overmix once cooking starts.
- For extra creamy eggs, add a small spoon of cream cheese or crème fraîche while folding.
- Serve immediately for the best texture.
If you want, I can also give you:
- Cheesy scrambled eggs
- Fluffy scrambled eggs like a diner
- Or scrambled eggs with veggies and herbs
Which version do you want?
