Description
Scrambled Eggs are a classic breakfast dish that delivers fluffy, creamy, and tender curds when prepared properly. This method uses gentle heat and a nonstick skillet to ensure soft and luscious eggs. Melted unsalted butter enriches the eggs, while careful folding and patience prevent overcooking. Serve them right away for the best results.
Ingredients
- 2 tablespoons unsalted butter
- 4 large eggs
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Crack the eggs into a small bowl and whisk thoroughly until fully combined and streak-free. Season with salt and pepper.
- Heat a medium nonstick skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat.
- Reduce heat to medium-low. Pour in the whisked eggs.
- Allow eggs to cook undisturbed for a minute or two until curds begin to form.
- With a spatula, slowly and gently push and fold the eggs across the skillet, ensuring the liquid parts contact the pan.
- Continue stirring frequently and gently, folding rather than scrambling aggressively.
- When the eggs are mostly set but still look slightly wet, immediately remove the pan from heat.
- Keep folding off the heat until eggs reach your preferred doneness. Serve immediately.
Notes
For substitution, you can use olive oil or plant-based butter in place of unsalted butter, and a pinch of garlic powder or chopped herbs for added flavor. Make-ahead tip: Scrambled eggs are best made fresh, but can be gently reheated over low heat. To store, refrigerate in an airtight container for up to 2 days. If eggs turn rubbery, you likely used too high heat—always cook low and slow.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American