Scrambled eggs are a breakfast classic, but achieving perfectly creamy, tender, and flavorful eggs can be trickier than it seems. Overcooked eggs turn rubbery, while undercooked ones lack structure. The secret lies in low-and-slow cooking and a few key techniques that ensure your scrambled eggs are velvety smooth and delicious every time. Let’s master the art of perfect scrambled eggs!
Ingredients You’ll Need:
- 4 large eggs
- Salt and black pepper , to taste
- 2 tablespoons butter (or oil for a lighter option)
- 2–3 tablespoons milk or cream (optional, for extra creaminess)
- Fresh herbs (like chives, parsley, or dill), optional for garnish
Step-by-Step Instructions:
Step 1: Crack and Whisk
- Crack the eggs into a bowl. Add a pinch of salt and pepper.
- Whisk vigorously until the yolks and whites are fully combined and the mixture is uniform in color. For creamier eggs, add milk or cream and whisk again.
Step 2: Heat the Pan
- Place a nonstick skillet over low to medium-low heat . Avoid high heat, as it will cook the eggs too quickly and make them dry.
- Add the butter to the pan and let it melt slowly, coating the bottom evenly. The butter should foam slightly but not brown—this ensures gentle cooking.
Step 3: Cook Low and Slow
- Pour the egg mixture into the skillet. Let it sit undisturbed for a few seconds until the edges begin to set.
- Using a spatula, gently stir the eggs, pushing them from the edges toward the center. This creates soft curds.
- Continue stirring slowly and consistently, folding the eggs rather than scrambling them aggressively. This helps achieve a custard-like texture.
Step 4: Remove Before Fully Set
- Take the pan off the heat just before the eggs are fully cooked—they will continue to cook from residual heat. Overcooking is the most common mistake, so err on the side of caution.
- Stir one final time to incorporate any remaining wet eggs.
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