Simple Creamy Scrambled Eggs (Printable Version)
Soft, creamy scrambled eggs cooked gently in butter for a tender, flavorful bite every time.
# Ingredients:
→ Egg Mixture
01 -
2 large eggs
02 -
1 tablespoon whole milk, 2% milk, water, or half-and-half
03 -
1/4 teaspoon kosher salt
04 -
Freshly ground black pepper, to taste (optional)
→ For Cooking
05 -
1/2 tablespoon unsalted butter
# Steps:
01 -
Place 1/2 tablespoon unsalted butter in a small (20 cm) or medium (25 cm) nonstick skillet. Set over medium-low heat. Allow butter to melt, swirling the pan to coat the bottom evenly, about 2 minutes. Butter should be melted but not browned.
02 -
Crack 2 large eggs into a small bowl. Add 1 tablespoon of milk, water, or half-and-half, and 1/4 teaspoon kosher salt. Beat vigorously with a fork or small whisk until eggs are thoroughly blended with no visible egg whites.
03 -
Increase heat to medium. Pour egg mixture into the center of the pan. Using a heatproof flexible spatula, gently stir by pulling set edges toward the center, circulating around the skillet. Continue until eggs no longer run to the edges, and gently stir the center. Cook until eggs are creamy and just set, 1–2 minutes.
04 -
Transfer scrambled eggs to a plate. Top with freshly ground black pepper if desired. Serve immediately.
# Notes:
01 -
For a uniform egg texture with no streaks, ensure thorough whisking; a handheld frother or immersion blender can be used in place of a fork.