Perfect Scrambled Eggs
Soft, creamy scrambled eggs cooked low and slow for the perfect texture. A simple yet delicious breakfast staple that can be customized with various add-ins.
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Ingredients
- 6 large eggs
- 2 tbsp milk, or heavy cream
- 1 tbsp unsalted butter
- 1/4 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp fresh chives, chopped
- 1/4 cup shredded cheese, cheddar, gruyere, or your choice
Instructions
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1
Crack the 6 large eggs into a bowl and add the 2 tbsp or heavy cream milk.
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2
Whisk the eggs and milk together until well combined but not overly frothy. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper.
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3
Heat a non-stick skillet over medium-low heat. Add the 1 tbsp unsalted butter and let it melt completely.
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4
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.
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5
Using a silicone or wooden spatula, gently push the eggs from the edges toward the center of the pan, creating large, soft curds.
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6
Continue this process, gently folding and stirring the eggs every few seconds. Keep the heat low to prevent overcooking.
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7
When the eggs are mostly set but still look slightly wet (they will continue cooking from residual heat), remove the pan from the heat.
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8
If using cheddar, gruyere, or your choice shredded cheese, sprinkle 1/4 cup over the eggs now and gently fold it in.
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9
Transfer to plates immediately to stop the cooking process.
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10
Garnish with 1 tbsp chopped fresh chives if desired and serve hot.
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