Description
Learn the simple technique to make perfectly fluffy and creamy scrambled eggs every time using low heat and gentle stirring.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon unsalted butter
- 1 tablespoon heavy cream or whole milk (optional, for extra creaminess)
- Pinch of salt
- Pinch of black pepper
Instructions
- Crack the eggs into a small bowl. Add the salt and pepper. Whisk the eggs vigorously until the yolks and whites are fully combined and slightly frothy, about 30 seconds. If using cream or milk, whisk it in now.
- Place a non-stick skillet over low to medium-low heat. Add the butter and let it melt completely until it foams slightly. Do not let the butter brown.
- Pour the egg mixture into the warm skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
- Using a heat-resistant rubber spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
- Continue this gentle folding and pushing motion slowly across the pan. Keep the heat low. This slow process builds soft curds.
- When the eggs are mostly set but still look slightly wet and glossy (this is key for creaminess), remove the pan from the heat immediately. The residual heat will finish cooking them.
- Serve immediately for the best texture.
Notes
- For fluffier eggs, add a splash of water instead of milk and whisk thoroughly before cooking.
- For richer, creamier eggs, cook over very low heat and stir constantly, removing the pan from the heat briefly every minute.
- If adding cheese, stir it in during the last 30 seconds of cooking when the eggs are almost done.
- Prep Time: 2 min
- Cook Time: 5 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 17
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 1
- Fiber: 0
- Protein: 13
- Cholesterol: 450