Here’s a simple, foolproof way to make perfect scrambled eggs — soft, fluffy, and never dry. You can keep them classic or dress them up however you like!
🍳 Perfect Scrambled Eggs
Ingredients (Serves 1–2)
- 3–4 large eggs
- 1–2 tbsp milk or cream (optional — for creamier eggs)
- Salt & pepper, to taste
- 1 tbsp butter
🥣 Instructions
1. Beat the eggs
- Crack eggs into a bowl.
- Add milk/cream if using.
- Whisk until fully blended and slightly frothy — this makes eggs fluffier.
2. Heat the pan
- Place a nonstick skillet over medium-low heat.
- Add butter and let it melt slowly.
3. Cook the eggs
- Pour eggs into the pan.
- Let them sit for a few seconds until they start to set at the edges.
- Using a spatula, gently push eggs from the edges toward the center.
- Continue slow, gentle folds until soft curds form.
(Low and slow = soft, creamy scrambled eggs.)
4. Finish
- Remove from heat when they’re just slightly underdone — they’ll finish cooking off the heat.
- Season with salt & pepper.
⭐ Optional Add-Ins (Mix into the eggs at the end)
- Shredded cheese
- Diced ham or cooked sausage
- Chopped chives or green onions
- Sautéed spinach or mushrooms
- Salsa or hot sauce
🍽 Variations
Creamy Restaurant-Style Scrambled Eggs
- Add 1 tbsp cream cheese or a spoonful of sour cream at the end.
Fluffy Diner-Style
- Whisk eggs longer and add a splash of milk.
French Soft Scramble
- Cook over very low heat, stirring constantly until silky and custard-like.
If you’d like, I can also give you:
🥚 Scrambled eggs with cheese
🥬 Veggie-loaded scrambled eggs
🥓 Bacon and egg scramble
