Best Scrambled Eggs Recipe

[Kenz]

Easy to prep!

Ingredients:​

• 4 large eggs
• 2 tablespoons whole milk or cream
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste
• Chopped fresh chives or parsley (optional, for garnish)

Instructions:​

1. Whisk the Eggs:
   • Crack the eggs into a bowl. Add the milk or cream. Whisk vigorously until the mixture is well combined and slightly frothy. The milk or cream adds richness and helps create a creamier texture.
2. Heat the Pan:
   • Place a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt, but don’t let it brown. You want it to be foamy but not browned.
3. Cook the Eggs:
   • Pour the egg mixture into the pan. Allow it to cook undisturbed for a few seconds until you see the edges starting to set.
4. Stir Gently:
   • Use a spatula to gently push the eggs from the edges of the pan toward the center. Continue to do this in a slow, folding motion. This helps create soft, fluffy curds.
   • Avoid constant stirring. Let the eggs sit undisturbed for short periods to develop soft, large curds.
5. Season and Finish:
   • When the eggs are mostly set but still slightly runny, remove the pan from the heat. The residual heat will finish cooking them.
   • Season with salt and freshly ground black pepper to taste.
6. Garnish and Serve:
   • If desired, garnish with chopped chives or parsley. Serve immediately while they are still warm and creamy.

Tips for Perfect Scrambled Eggs:​

• Low and Slow: Cooking over medium-low heat is key to achieving creamy eggs. High heat can cause them to cook too quickly and become dry.
• Avoid Overcooking: Remove the eggs from the heat while they’re still slightly runny; they’ll continue to cook in the residual heat.
• Butter vs. Oil: Using butter adds a rich flavor and helps with the creamy texture. If you prefer, you can use a mix of butter and oil.

Enjoy your perfect scrambled eggs! They’re great on their own or served with toast, avocado, or your favorite breakfast sides.

 

[𝐀 𝐋 𝐄 𝐗 𝐈 𝐔 𝐒]

Nice! Scrambled eggs are such a classic, and this recipe looks super easy and tasty! Love the low and slow tip for that creamy texture. Perfect for a lazy Sunday brunch with some toast and avocado on the side. Thanks for sharing!

 

[Rain]

Easy to prep!
View attachment 5301

Ingredients:​

• 4 large eggs
• 2 tablespoons whole milk or cream
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper to taste
• Chopped fresh chives or parsley (optional, for garnish)

Instructions:​

1. Whisk the Eggs:
   • Crack the eggs into a bowl. Add the milk or cream. Whisk vigorously until the mixture is well combined and slightly frothy. The milk or cream adds richness and helps create a creamier texture.
2. Heat the Pan:
   • Place a non-stick skillet or frying pan over medium-low heat. Add the butter and let it melt, but don’t let it brown. You want it to be foamy but not browned.
3. Cook the Eggs:
   • Pour the egg mixture into the pan. Allow it to cook undisturbed for a few seconds until you see the edges starting to set.
4. Stir Gently:
   • Use a spatula to gently push the eggs from the edges of the pan toward the center. Continue to do this in a slow, folding motion. This helps create soft, fluffy curds.
   • Avoid constant stirring. Let the eggs sit undisturbed for short periods to develop soft, large curds.
5. Season and Finish:
   • When the eggs are mostly set but still slightly runny, remove the pan from the heat. The residual heat will finish cooking them.
   • Season with salt and freshly ground black pepper to taste.
6. Garnish and Serve:
   • If desired, garnish with chopped chives or parsley. Serve immediately while they are still warm and creamy.

Tips for Perfect Scrambled Eggs:​

• Low and Slow: Cooking over medium-low heat is key to achieving creamy eggs. High heat can cause them to cook too quickly and become dry.
• Avoid Overcooking: Remove the eggs from the heat while they’re still slightly runny; they’ll continue to cook in the residual heat.
• Butter vs. Oil: Using butter adds a rich flavor and helps with the creamy texture. If you prefer, you can use a mix of butter and oil.

Enjoy your perfect scrambled eggs! They’re great on their own or served with toast, avocado, or your favorite breakfast sides.

Scrambled eggs are my go-to breakfast! This recipe looks fantastic. Can't wait to give it a try tomorrow morning!

 

[CompassionateWitch8888]

Haven't tried using milk or cream with my scrambled eggs. Will try this tomorrow. Thanks!