How to Make the Best Scrambled Eggs Ever!
This scrambled eggs recipe is SO EASY! Creamy, fluffy, and packed with rich buttery flavor for the perfect breakfast every time.
Servings: 2 servings
Ingredients
- 1 tablespoon unsalted butter for a rich, silky base
- 4 large eggs choose the freshest you can find for the best flavor
- 2 tablespoons milk helps create a soft, creamy texture
- Salt to taste
- Ground black pepper to taste
Instructions
How to Make the Best Scrambled Eggs Ever!
- Start by cracking your 4 large eggs into a mixing bowl. Add the 2 tablespoons of milk and a pinch of salt. Using a whisk or fork, beat the mixture vigorously until the yolks and whites are fully combined, and the mixture is slightly frothy.
- Place your non-stick skillet over medium-low heat. Add 1 tablespoon of unsalted butter and let it melt gently. Watch closely to ensure it doesn’t brown or burn.
- Pour the egg mixture into the pan. Let it sit undisturbed for about 10 seconds to allow the edges to start setting.
- Using your spatula, slowly stir the eggs, pushing them from the edges toward the center. Continue this gentle folding motion every few seconds to create soft, fluffy curds.
- When the eggs are mostly set but still a little runny on top (about 2 to 3 minutes), add freshly ground black pepper and a pinch more salt if needed. Give one last gentle fold and remove the pan from heat.
- Transfer your scrambled eggs to a warm plate immediately and serve hot for the best texture and flavor.
Equipment
- Non-stick Skillet
- Mixing Bowl
- Whisk or fork
- Spatula
- Measuring Spoons
- Stove or cooktop
Notes
- Use fresh eggs and unsalted butter for the richest flavor and best texture.
- Cook eggs slowly over medium-low heat to avoid dryness and achieve creamy curds.
- Whisk eggs vigorously before cooking to incorporate air for fluffiness.
- Season at the end of cooking to prevent drawing out moisture too early.
- Store any leftovers in an airtight container in the refrigerator and reheat gently to preserve creaminess.