Here’s a soft, fluffy, and perfectly creamy Scrambled Eggs recipe — simple but done right.
🍳 Scrambled Eggs
🛒 Ingredients (Serves 2)
- 4 large eggs
- 2 tbsp milk, half-and-half, or cream (optional)
- 1 tbsp butter
- Salt, to taste
- Black pepper, to taste
Optional add-ins: shredded cheese, chives, herbs, sautéed mushrooms, spinach, or diced ham
👩🍳 Instructions
1️⃣ Whisk the Eggs
- Crack eggs into a bowl.
- Add milk or cream if using.
- Whisk thoroughly until completely combined and slightly frothy.
2️⃣ Cook Low & Slow
- Heat a non-stick skillet over medium-low heat.
- Add butter and let it melt (don’t brown it).
- Pour in the eggs.
- Let sit for 10–15 seconds, then gently stir with a spatula, pushing eggs from edges toward the center.
- Continue slowly stirring and folding until eggs form soft curds.
3️⃣ Remove Early
- Take eggs off heat while they still look slightly glossy and soft.
- Season with salt and pepper at the end.
Eggs continue cooking from residual heat — this keeps them tender and creamy.
🔥 Pro Tips for Perfect Eggs
- Low heat is key — high heat makes eggs rubbery.
- Stir gently for larger, softer curds.
- For ultra-creamy eggs, add a small spoonful of cream cheese or crème fraîche at the end.
- Salt at the end for the fluffiest texture.
- Don’t overcook — soft and slightly glossy is perfect.
If you’d like, I can give you a restaurant-style soft French scrambled eggs method that’s extra creamy and custard-like.
