Classic Scrambled Eggs
Creamy, fluffy scrambled eggs made to perfection in just 10 minutes. This foolproof recipe creates soft, buttery eggs that melt in your mouth – perfect for a quick and satisfying breakfast.
Print Pin Servings: 2
Calories: 215kcal
Cost: $1.28
Equipment
- Non-stick skillet (8-10 inch)
- Rubber spatula
- Medium mixing bowl
- Whisk
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- 1 tablespoon butter
- ¼ teaspoon salt
- Black pepper to taste
- 1 tablespoon fresh herbs chives or parsley, finely chopped
Instructions
Preparation
- Crack the eggs into a medium bowl
- Add milk or cream and salt
- Whisk vigorously until the mixture is completely uniform and slightly frothy
Cooking
- Heat a non-stick skillet over medium-low heat
- Add butter and swirl to coat the pan
- Once butter is melted but not browned, pour in the egg mixture
- Wait 30 seconds until the edges begin to set
The Scrambling Technique
- Using a rubber spatula, gently push the eggs from the edges toward the center
- Tilt the pan to allow uncooked egg to flow to the edges
- Continue this gentle pushing motion, creating soft, fluffy curds
- Remove from heat when eggs are almost set but still look slightly wet
Finishing
- Add fresh ground pepper
- Fold in fresh herbs if using
- Serve immediately while hot
Notes
- Temperature Matters: Start with room temperature eggs for even cooking
- Don't Pre-Salt: Add salt just before cooking to prevent watery eggs
- Heat Control: Medium-low heat is crucial for creamy results
- Timing: Remove from heat while eggs still look slightly wet - they'll continue cooking
Nutrition
Calories: 215kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16.5g | Saturated Fat: 7.2g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 5.3g | Cholesterol: 385mg | Sodium: 420mg | Potassium: 175mg | Vitamin A: 635IU | Calcium: 85mg | Iron: 2mg