Creamy Fluffy Scrambled Eggs (Printable version)

Classic breakfast featuring creamy, fluffy eggs ready in just 10 minutes.

# What you need:

01 - 4 large eggs

02 - 2 tbsp whole milk or cream

03 - 1 tbsp unsalted butter

04 - 1/4 tsp salt

05 - 1/8 tsp freshly ground black pepper

01 - Crack eggs into a mixing bowl. Pour in milk or cream, then add salt and pepper. Whisk vigorously until fully blended and slightly frothy.

02 - Place unsalted butter in a nonstick skillet over medium-low heat. Allow to melt completely and begin gently bubbling.

03 - Pour the whisked egg mixture into the heated butter. Let rest undisturbed for several seconds until edges begin to set.

04 - Using a spatula, gently push eggs from the outer edges toward the center, forming soft, creamy curds.

05 - Continue cooking while stirring gently and occasionally. Remove from heat immediately when eggs are just set but still moist and creamy.

06 - Transfer to plates and serve while warm.

01 -

These eggs turn out impossibly creamy without any fancy technique, just a little attention to heat and timing
They are forgiving enough for a weekday morning but special enough to serve when you want to make someone feel cared for

02 -

High heat is the enemy of scrambled eggs, causing them to seize up and turn rubbery before you even realize what happened
The eggs keep cooking for about 30 seconds after you remove them from the pan, so pull them off slightly earlier than you think you should

03 -

A silicone spatula works best for folding the eggs gently without damaging your nonstick surface
For the silkiest eggs, some cooks swear by adding a small knob of cold butter at the very end and folding it in