Perfect Scrambled Eggs 🍳✨
(Creamy, fluffy, and far from dry—this technique makes the best scrambled eggs every time.)
Ingredients (Serves 1–2)
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3 large eggs
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1 tbsp butter (or olive oil)
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2 tbsp milk, cream, or water (optional, for fluffiness)
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Salt & pepper to taste
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Chopped herbs (chives, parsley) or cheese (optional)
Instructions
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Whisk Well:
Crack eggs into a bowl. Add a splash of milk/cream if using, and a pinch of salt. Whisk until fully blended and slightly frothy. -
Low & Slow:
Melt butter in a nonstick skillet over low to medium-low heat. Pour in eggs. -
Gentle Cooking:
Let eggs sit for 10–15 seconds, then gently push with a spatula from the edges toward the center, forming soft curds. Repeat until eggs are mostly set but still slightly wet (they’ll keep cooking off the heat). -
Finish & Season:
Remove from heat just before they look fully done. Fold in herbs or cheese if using. Season with pepper and extra salt if needed. -
Serve Immediately!
Pro Tips for Perfect Eggs
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Don’t over-whisk — just blend yolks and whites fully.
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Low heat prevents rubbery eggs — patience is key.
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Take them off the heat early — residual heat finishes cooking.
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Butter > oil for richness and flavor.
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Fresh eggs taste best — they’ll be brighter yellow and fluffier.
Variations
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Creamy & French-Style: Stir constantly over low heat for small, soft curds — almost like a loose custard.
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Cheesy Eggs: Add shredded cheddar or goat cheese right before they’re done.
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Veggie-Packed: Sauté diced peppers, onions, or spinach first, then add eggs.
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Protein Boost: Fold in diced ham or crumbled bacon at the end.
Common Mistakes to Avoid
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❌ Cooking on high heat (makes eggs dry and tough).
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❌ Stirring constantly like a maniac (breaks curds too much).
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❌ Adding salt too early (can draw out moisture; but it’s debated—I add a pinch while whisking).
Perfect scrambled eggs should be soft, shiny, and tender — not bouncy or dry!
Want to try Gordon Ramsay’s famous creamy scrambled eggs? Let me know! 👨🍳