Creamy Scrambled Eggs
Ingredients (Serves 2)
- 4 large eggs
- 2 tablespoons milk, cream, or crème fraîche (optional)
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
Method
- Crack the eggs into a bowl and whisk until fully combined.
- Stir in the milk or cream if using.
- Melt the butter in a non-stick skillet over low to medium-low heat.
- Pour in the eggs and let them sit for a few seconds.
- Using a spatula, gently push and fold the eggs from the edges toward the center.
- Continue stirring slowly as soft curds form.
- Remove from the heat when the eggs are still slightly glossy and soft—they’ll continue cooking from residual heat.
- Season with salt and pepper and serve immediately.
Tips for Extra Creaminess
- Cook slowly over low heat.
- Stir gently rather than constantly scrambling.
- Remove from the heat just before they’re fully set.
- A spoonful of cream cheese, crème fraîche, or a little extra butter can make them even richer.
Serving Ideas
- Toasted bread
- Smoked salmon
- Sautéed mushrooms
- Avocado
- Fresh herbs such as chives or parsley
The secret to creamy scrambled eggs isn’t a special ingredient—it’s low heat and patience. The slower they cook, the softer and silkier the texture. 🍳✨
