Perfect Scrambled Eggs

Scrambled eggs are a breakfast staple—creamy, fluffy, and endlessly customizable. The key is low, slow cooking for the softest texture.  

Basic Scrambled Eggs Recipe:

Ingredients: 

- 2–3 large eggs  

- 1 tbsp butter (or oil)  

- 1–2 tbsp milk, cream, or water (optional, for creaminess)  

- Salt & pepper to taste  

Instructions:  

1. Whisk eggs – In a bowl, beat eggs with a pinch of salt and pepper. Add milk/cream if using.  

2. Low heat – Melt butter in a non-stick pan over **low-medium heat** (don’t let it brown).  

3. Cook slowly – Pour in eggs. Stir gently with a spatula, folding as curds form (about 3–5 min).  

4. Remove early – Turn off heat just before fully set (they’ll keep cooking from residual heat).  

5. Serve – Top with extra butter, chives, cheese, or hot sauce.  

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Pro Tips for the Best Scrambled Eggs 

✔ Low & slow – High heat makes rubbery eggs.  

✔ Constant stirring– Creates small, soft curds.  

✔ Undercook slightly – They firm up off the heat.  

✔ Add-ins – Try grated cheese, herbs, or diced veggies.  

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Variations  

- Creamy (French-style) – Stir in 1 tbsp crème fraîche at the end.  

- Fluffy (American-style) – Cook faster over medium heat for larger curds.  

- Vegan – Use tofu scramble with turmeric & nutritional yeast.  

Want a microwave version or tips for extra fluffiness? Let me know!