🍳 Scrambled Eggs
Simple, soft, and creamy when done right — perfect for breakfast any day.
🛒 Ingredients (Serves 2)
- 4 large eggs
- 2 tbsp milk or cream (optional)
- 1 tbsp butter
- Salt & black pepper to taste
🔪 Preparation
- Crack eggs into a bowl.
- Add milk/cream (if using).
- Whisk until fully blended and slightly frothy.
🍳 Cooking Method (Soft & Creamy Style)
- Heat a nonstick pan over low to medium-low heat.
- Add butter and let it melt gently (don’t brown it).
- Pour in the eggs.
- Let sit for a few seconds, then gently stir with a spatula.
- Continue slow stirring, pushing eggs from edges to center.
- Remove from heat when they look slightly underdone — they’ll finish cooking from residual heat.
⏱ Total cooking time: 3–5 minutes.
🧂 Seasoning Tip
Salt at the end for fluffier texture (salting early can make eggs slightly watery).
🧈 Variations
- Cheesy – Stir in shredded cheddar or feta at the end.
- Herb – Add chives, parsley, or dill.
- Creamy French-style – Cook very slowly over low heat for ultra-soft curds (inspired by classic French technique).
- Loaded – Add sautéed mushrooms, spinach, or diced ham.
💡 Pro Tips
- Low heat = tender eggs.
- Don’t overcook — dry eggs happen fast.
- A silicone spatula gives best control.
If you’d like, I can show you Gordon Ramsay’s creamy method or a fluffy diner-style version.
