🔥 Instructions
- Whisk the eggs
- Crack eggs into a bowl.
- Add milk or cream (if using), salt, and pepper.
- Whisk just until blended — don’t overbeat.
- Heat the pan
- Place a non-stick or well-seasoned skillet over medium-low heat.
- Add butter and let it melt, swirling to coat the pan.
- Don’t let it brown.
- Pour in the eggs
- Add the egg mixture to the pan.
- Let it sit for 10 seconds to start setting at the edges.
- Stir gently and constantly
- Use a silicone spatula to push the eggs from the edges toward the center.
- Let uncooked egg flow into the empty space.
- Repeat — slow, soft folds — every 10–15 seconds.
- Remove from heat early
- When the eggs are mostly set but still slightly glossy (about 2–3 minutes), take the pan off the heat.
- The residual heat will finish cooking them — this prevents dryness.
- Serve immediately
- Transfer to warm plates.
- Top with a pat of butter, fresh herbs, or cheese if desired.
Frequently Asked Questions
❓ Can I make scrambled eggs without milk?
Yes! Water or broth works too — or skip it entirely. The eggs will be richer and more eggy.
❓ Why are my eggs rubbery?
You likely cooked them too hot or too long. Use low heat and remove them before they look fully done.
❓ Can I make them ahead?
Best served fresh — but you can reheat gently in the microwave with a splash of milk.
❓ Are scrambled eggs healthy?
Yes — eggs are high in protein, choline, and healthy fats. Just avoid overcooking to preserve nutrients.
Final Thoughts
Perfect scrambled eggs aren’t about fancy ingredients —
they’re about patience, technique, and knowing when to stop.
Once you master the low-and-slow method, you’ll never go back to fast, dry, overcooked eggs.
So next time you’re making breakfast — even if it’s just for one —
take 5 extra minutes.
Whisk. Stir. Watch.
And taste the difference.
Because the best scrambled eggs aren’t complicated —
they’re just soft, simple, and made with care.
