Perfect Scrambled Eggs

Here’s how to make Perfect Scrambled Eggs — soft, creamy, fluffy, and full of flavor. Whether you like them classic diner-style or slow and silky like a chef, I’ll give you both methods below.

🍳 Perfect Scrambled Eggs (Classic Fluffy or Creamy Style)

🕒 Prep Time: 2 minutes

🕒 Cook Time: 5–8 minutes
🍽️ Serves: 2

🧂 Ingredients

• 4 large eggs

• 2 tbsp milk, cream, or water (optional, for fluffiness)

• Salt & pepper, to taste

• 1 tbsp butter (unsalted)

Optional add-ins:

• Shredded cheese (cheddar, feta, goat cheese, etc.)

• Fresh herbs (chives, parsley, dill)

• Spinach, tomatoes, sautéed onions, etc.

🔥 METHOD 1: Classic Fluffy Scrambled Eggs

1. Crack & whisk:

   • Crack eggs into a bowl.

   • Add milk, cream, or water (if using), a pinch of salt and pepper.

   • Whisk vigorously until fully combined and slightly frothy.

2. Preheat pan:

   • Heat a non-stick skillet over medium heat.

   • Add butter and let it melt, swirling to coat the pan.

3. Cook:

   • Pour in eggs and let them sit undisturbed for 10–15 seconds.

   • Use a rubber spatula to gently push eggs from the edges toward the center.

   • Keep folding the eggs slowly, forming soft curds. Avoid over-stirring.

4. Finish:

   • Once mostly set but still slightly shiny and moist, remove from heat.

   • They’ll continue to cook from residual heat.

   • Add cheese or herbs now if using, and serve immediately.

🍽️ METHOD 2: Chef-Style Creamy Scrambled Eggs

1. Crack & whisk: Same as above (no milk needed — just eggs, salt, pepper).

2. Cook low & slow:

   • Heat butter in a cold nonstick pan over very low heat.

   • Add eggs before the butter even finishes melting.

3. Stir constantly:

   • Stir gently and continuously with a rubber spatula, scraping the bottom.

   • Cook slowly for 6–8 minutes, or until small, silky curds form.

4. Remove early:

   • Take off the heat when eggs are just barely set and still glossy.

   • Finish with a tiny dot of butter or cream for extra richness.

💡 Tips for Scrambled Egg Perfection

• Low and slow = creamy eggs.

• High heat = fluffy but risks overcooking.

• Use a nonstick pan and a silicone spatula for best results.

• Season at the beginning for even flavor.

• Don’t overcook! Eggs should be soft and slightly moist — not dry.