Go Back

Scrambled Eggs

Nothing beats the comfort of perfectly fluffy scrambled eggs on a busy morning. This foolproof scrambled eggs recipe delivers silky, creamy results that please everyone from toddlers to grandparents.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 5 minutes
Servings: 3
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs
  • 3 tablespoons whole milk or heavy cream
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons fresh chives, chopped (optional)

Method
 

Instructions
  1. Crack eggs into a medium bowl and add milk, salt, and pepper. Whisk vigorously for 30 seconds until completely smooth and slightly frothy.
  2. Place a non-stick or well-seasoned cast iron pan over medium-low heat. Add butter and let it melt completely, swirling to coat the entire bottom.
  3. Pour the egg mixture into the warm pan. Let it sit undisturbed for 20 seconds, allowing the bottom to just begin setting.
  4. Using a rubber spatula, gently push the eggs from one edge toward the center, tilting the pan to let uncooked egg flow underneath. Continue this process every 30 seconds, working slowly around the entire pan.
  5. Keep stirring gently as large, soft curds form. Remove from heat while they still appear slightly underdone, as they'll continue cooking from residual heat.
  6. Immediately transfer to serving plates and sprinkle with fresh chives.

Notes

Use medium-low heat to prevent tough, rubbery eggs. Remove from heat while slightly wet as they continue cooking from residual heat. Crack eggs the night before and store covered in refrigerator to save morning time. Refrigerate leftovers for up to 3 days and reheat gently at 50% power in microwave.