Here’s a simple, fluffy way to make Scrambled Eggs — soft, creamy, and perfect for any breakfast. 🍳✨
Ingredients (serves 1–2)
- 2–4 Eggs
- 1–2 tbsp Milk or cream (optional, for creamier eggs)
- 1 tbsp Butter or oil
- Salt & Black Pepper to taste
- Optional: chopped Chives, Cheese, or herbs
Instructions
- Beat the eggs
- Crack eggs into a bowl.
- Add milk, salt, and pepper. Whisk until well combined and slightly frothy.
- Heat the pan
- Melt butter in a non-stick skillet over medium-low heat.
- Cook the eggs
- Pour eggs into the pan. Let sit a few seconds until edges start to set.
- Gently stir with a spatula, folding the eggs from edges to center. Repeat slowly.
- Finish
- Remove from heat when eggs are mostly set but still slightly soft (they’ll continue cooking from residual heat).
- Serve
- Sprinkle optional herbs or cheese. Serve hot with toast, bacon, or fresh vegetables.
Tips
- Low and slow is the key — prevents dry, rubbery eggs.
- Add cream cheese or shredded cheese near the end for extra richness.
- For flavor twists, try smoked salmon, sautéed mushrooms, or fresh herbs.
I can also give a restaurant-style soft, creamy scrambled eggs recipe that’s almost custard-like if you want extra indulgence. Do you want that version?
