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
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Heat a non-stick or cast iron skillet over medium heat.
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In a bowl, whisk eggs, milk (if using), salt, and pepper until smooth.
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Melt butter in skillet. Pour in eggs and let sit 5 seconds.
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Using a rubber spatula, gently push eggs from edges to center.
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After 30 seconds, begin folding eggs softly.
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Cook 1 minute or until eggs are mostly set but still glossy.
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Remove from heat. Fold gently for 10 seconds more using pan’s residual heat.
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Serve immediately on buttered toast.
Notes
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Use medium-low heat if your stove runs hot.
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Non-stick or seasoned cast iron pans work best.
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For dairy-free, use non-dairy milk or skip entirely.
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Avoid over-stirring to keep eggs creamy, not chopped.
Nutrition
- Serving Size: 2 eggs + 1/2 tbsp butter (excludes toast)
- Calories: 182
- Sugar: 1g
- Carbohydrates: 1g
- Protein: 12g