Perfect Scrambled Eggs

Name: Perfect Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: Fusion
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

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.

10 minEasyServes 2210 cal/serving

FusionBreakfastStovetopVegetarianHigh ProteinKetoLow CarbLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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

1

Crack the 6 large eggs into a bowl and add the 2 tbsp or heavy cream milk.
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.
3

Heat a non-stick skillet over medium-low heat. Add the 1 tbsp unsalted butter and let it melt completely.
4

Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds until the edges begin to set.
5

Using a silicone or wooden spatula, gently push the eggs from the edges toward the center of the pan, creating large, soft curds.
6

Continue this process, gently folding and stirring the eggs every few seconds. Keep the heat low to prevent overcooking.
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.
8

If using cheddar, gruyere, or your choice shredded cheese, sprinkle 1/4 cup over the eggs now and gently fold it in.
9

Transfer to plates immediately to stop the cooking process.
10

Garnish with 1 tbsp chopped fresh chives if desired and serve hot.

Questions

Can I make Perfect Scrambled Eggs dairy-free?

Yes. The dairy in this entry is 2 tbsp milk, or heavy cream, 1 tbsp unsalted butter, 1/4 cup shredded cheese, cheddar, gruyere, or your choice. Swap the milk for unsweetened oat or soy milk; the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Perfect Scrambled Eggs keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Perfect Scrambled Eggs?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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