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Scrambled Eggs

Scrambled Eggs
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Quick, easy, and fluffy scrambled eggs made with fresh ingredients and a simple technique to achieve a creamy texture every time. Perfect for breakfast or any meal, customizable with cheeses, herbs, or veggies to suit your taste.

Ingredients

Scale

Core Ingredients

  • 3 fresh eggs
  • 1 tablespoon butter
  • 2 tablespoons milk or cream
  • Salt, to taste
  • Black pepper, to taste

Optional Add-ins

  • Fresh herbs (chives, parsley, dill) – finely chopped
  • Cheese (cheddar, feta, goat cheese) – shredded, about 1/4 cup
  • Vegetables (sautéed mushrooms, spinach, tomatoes) – to taste
  • Spicy additions (diced jalapeños, hot sauce) – to taste
  • Dairy-free alternative: plant-based milk (almond, oat) and oil instead of butter

Instructions

  1. Crack and Whisk the Eggs: Crack fresh eggs into a bowl and whisk gently but thoroughly until yolks and whites are fully combined and slightly frothy to aerate and create fluffiness.
  2. Add Milk and Season: Pour in a small splash of milk or cream and sprinkle with salt and pepper. Whisk again to evenly blend and soften the eggs.
  3. Heat the Pan and Melt Butter: Place a non-stick skillet over low to medium-low heat. Add butter and let it melt slowly to coat the pan for smooth cooking and rich flavor.
  4. Pour in the Egg Mixture: Pour the whisked eggs into the warm pan. Allow them to sit undisturbed for a few seconds until the edges just begin to set.
  5. Gently Stir and Fold: Using a spatula, gently push eggs from the pan edges toward the center in slow folds. This prevents overcooking and retains moisture for creamy texture.
  6. Remove Before Fully Cooked: Take the eggs off heat when still slightly wet and soft. Residual heat will finish cooking for perfect creaminess without dryness.

Notes

  • Cook eggs over low heat to avoid rubbery texture and achieve creaminess.
  • Use a non-stick pan to prevent sticking and allow gentle folding.
  • Whisk eggs thoroughly to incorporate air for fluffiness.
  • Add salt just before or after whisking to avoid breaking down eggs.
  • Remove from heat slightly underdone to maintain softness.
  • Scrambled eggs store well in an airtight container in the fridge for up to 2 days.
  • Can be frozen in portions, thaw overnight before reheating gently.
  • Reheat on low heat or microwave in short bursts, stirring to keep eggs tender.

Nutrition

Keywords: scrambled eggs, fluffy eggs, creamy eggs, quick breakfast, easy eggs, protein breakfast

Find it online: https://recipesemilly.com/scrambled-eggs/