Ingredients (for 2 servings)
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4 large eggs
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2 tbsp milk or cream (optional, for creaminess)
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Salt & pepper, to taste
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1 tsp butter or oil
Step-by-Step Method
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Crack and whisk:
Beat the eggs in a bowl until yolks and whites are fully combined. Add milk/cream if you like extra creamy eggs. -
Heat the pan:
Use a non-stick skillet over low to medium-low heat. Add butter and let it melt, coating the pan evenly. -
Cook gently:
Pour in the eggs. Let them sit undisturbed for a few seconds until they just start to set at the edges. -
Stir slowly:
Using a spatula, gently push the eggs from the edges toward the center, creating soft folds. Keep the heat low—high heat makes eggs rubbery. -
Remove slightly early:
Eggs continue cooking after leaving the pan. Remove them when they are slightly softer than you want. -
Season at the end:
Add salt, pepper, or fresh herbs right before serving to keep eggs tender.
Pro Tips
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Low and slow is the key—high heat = dry eggs.
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For ultra-creamy eggs, stir continuously but gently.
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Add cheese, herbs, or sautéed veggies at the very end to prevent overcooking.
If you want, I can share a gourmet version that makes scrambled eggs restaurant-style, ultra-creamy, and fluffy, using a unique technique with a double boiler.
Do you want me to show that method?