Scrambled Eggs Recipe
These Scrambled Eggs are soft, creamy, and fluffy with rich buttery flavor in every bite. Ready in just minutes, they're perfect for busy mornings and pair well with toast, fresh fruit, or your favorite breakfast sides.
Equipment
- Non-stick skillet
- Mixing bowl
- Whisk
- Silicone spatula
- Measuring spoons
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or half-and-half
- 1 tablespoon butter
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon chopped fresh chives or parsley optional
Instructions
- Crack the eggs into a mixing bowl and whisk together with the milk, salt, and black pepper until smooth and fully combined.
- Heat a non-stick skillet over medium-low heat and melt the butter until it coats the bottom of the pan without browning.
- Pour the egg mixture into the skillet and let it sit for a few seconds before gently pushing the eggs from the edges toward the center with a silicone spatula. Continue slowly folding and stirring to create soft, creamy curds.
- Cook until the eggs are mostly set but still slightly glossy. Remove the skillet from the heat, as the residual warmth will finish cooking the eggs.
- Transfer immediately to serving plates and garnish with chopped chives or parsley, if desired.
