Description
This recipe provides a simple yet foolproof method for making perfect scrambled eggs—soft, creamy, and full of flavor every time.
Ingredients
- 4 large eggs
- 2 tablespoons milk or water
- Pinch of fine salt
- Freshly ground black pepper, to taste
- 1 to 2 teaspoons unsalted butter or extra-virgin olive oil
Instructions
- Crack the eggs into a bowl and add the milk or water, salt, and a few twists of pepper. Whisk until the mixture is well combined and slightly frothy.
- Heat a non-stick skillet over medium-low heat. Add the butter or oil and let it melt, coating the bottom of the pan.
- Pour the egg mixture into the skillet. Let the eggs sit undisturbed for a few moments until they start to set around the edges.
- Using a silicone spatula, gently push the eggs from the edges toward the center. Continue to cook, stirring slowly and gently, until the eggs are mostly set but still slightly glossy and soft.
- Remove the skillet from the heat. The residual heat will finish cooking the eggs. Serve immediately.
Notes
- Don’t overcook—the eggs should be just set and creamy.
- Use fresh eggs for best flavor and texture.
- Customize with herbs, cheese, or cooked vegetables if desired.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 10g
- Cholesterol: 370mg
