Ingredients
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4 large eggs
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2 tablespoons whole milk, heavy cream, or half-and-half (optional, for creamier texture)
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1 tablespoon unsalted butter
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Salt and black pepper, to taste
Instructions
The foundation of great scrambled eggs is fresh eggs. Look for eggs with clean shells and check the date on the carton. Fresh eggs have firmer whites and richer yolks, which give scrambled eggs a better texture and flavor.
Crack the eggs into a bowl. Whisk them with a fork or whisk until the yolks and whites are fully combined. This step is important because it incorporates air, giving the eggs a lighter, fluffier texture once cooked.
If you want creamier eggs, add a splash of milk, cream, or even sour cream. The fat content helps soften the curds and makes the eggs taste more indulgent.
Season the eggs with a pinch of salt and pepper while whisking. Pre-seasoning ensures the seasoning is distributed evenly throughout the eggs, instead of just sitting on top after cooking.
Place a nonstick skillet over medium-low heat. Add the butter and let it melt slowly. The key here is patience—cooking scrambled eggs at high heat makes them dry and rubbery, while low heat gives you soft, creamy results.
Pour the whisked eggs into the pan. Let them sit for a few seconds, then gently stir with a rubber spatula. Push the eggs from the edges toward the center in slow, sweeping motions. This creates soft, pillowy curds instead of tiny overcooked pieces.
Eggs continue to cook from residual heat even after you take them off the stove. For perfect scrambled eggs, remove the pan from the heat when they look slightly underdone—soft and glossy. They will finish cooking in the pan’s warmth.
At this point, you can fold in extras like shredded cheese, fresh herbs, or a small pat of butter for added richness. Serve immediately for the best taste and texture.