How to Make Perfect Scrambled Eggs Every Time

Introduction

Scrambled eggs might seem simple, but getting them just right — soft, creamy, and full of flavor — is an art. With the right technique, you can turn a few humble eggs into a breakfast masterpiece that’s as comforting as it is satisfying. This method guarantees perfect results every time, whether you prefer them slightly runny and luxurious or fluffy and light. Ideal for busy mornings, lazy weekends, or even a quick dinner, these scrambled eggs are proof that the simplest dishes can be the most delicious.

SAVE THIS!

Ingredients

(Serves 2)

• 4 large eggs
• 2 tbsp milk or cream (optional, for creaminess)
• 1 tbsp butter (or olive oil)
• Salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Crack and whisk
   
   • Crack the eggs into a bowl.
   • Add milk or cream (if using), salt, and pepper.
   • Whisk thoroughly until the mixture is uniform and slightly frothy — this incorporates air for fluffier eggs.
2. Heat your pan
   
   • Place a nonstick skillet over low to medium-low heat.
   • Add butter and let it melt slowly, coating the base evenly.
3. Pour and stir gently
   
   • Pour the eggs into the pan.
   • Let them sit for a few seconds, then use a spatula to gently push the eggs from the edges toward the center.
   • Continue slowly stirring and folding so curds form without overcooking.
4. Remove while slightly underdone
   
   • When the eggs look just set but still slightly glossy, remove the pan from heat — they’ll keep cooking from residual heat.
5. Serve immediately
   
   • Plate the eggs right away to preserve their soft texture.
   • Sprinkle with extra pepper, fresh herbs, or grated cheese if desired.

Pro Tips for Perfect Scrambled Eggs

• Low and slow: High heat makes eggs tough and dry. Patience is key.
• Don’t over-salt early: Adding too much salt before cooking can draw out moisture; season lightly at first and adjust after cooking.
• Butter for flavor: It adds richness and prevents sticking.
• Experiment with textures: For extra creamy eggs, stir in a teaspoon of cream cheese or sour cream just before removing from the heat.