Description
Soft and creamy scrambled eggs made with simple ingredients and easy technique. Perfect texture in minutes—try this foolproof recipe today!
Ingredients
4 large eggs
2 tbsp milk (optional)
1/4 tsp salt
2 grinds black pepper
1 tbsp butter (or oil/margarine)
4 slices crusty bread, toasted and buttered (for serving)
Instructions
Heat a non-stick or cast iron skillet over medium heat.
In a bowl, whisk eggs, milk (if using), salt, and pepper until smooth.
Melt butter in skillet. Pour in eggs and let sit 5 seconds.
Using a rubber spatula, gently push eggs from edges to center.
After 30 seconds, begin folding eggs softly.
Cook 1 minute or until eggs are mostly set but still glossy.
Remove from heat. Fold gently for 10 seconds more using pan’s residual heat.
Serve immediately on buttered toast.
Notes
Use medium-low heat if your stove runs hot.
Non-stick or seasoned cast iron pans work best.
For dairy-free, use non-dairy milk or skip entirely.
Avoid over-stirring to keep eggs creamy, not chopped.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
Nutrition
- Serving Size: 2 eggs + 1/2 tbsp butter (excludes toast)
- Calories: 182
- Sugar: 1g
- Carbohydrates: 1g
- Protein: 12g