Perfect Scrambled Eggs: Soft, Creamy & Fluffy Every Time

The secret? Low heat, constant stirring, and a touch of butter.

Ingredients (Serves 2)

4 large eggs (fresh, room temp)
1 tbsp butter (or olive oil)
2 tbsp whole milk or cream (optional, for richness)
Salt & pepper to taste
Fresh chives (optional garnish)

Step-by-Step Method

1. Whisk Well

Crack eggs into a bowl. Add milk/cream (if using), salt, and pepper.
Whisk vigorously for 30 seconds until fully blended and slightly frothy.

2. Low & Slow Cooking

Heat a nonstick skillet over low-medium heat. Melt butter until foamy but not browned.
Pour in eggs. Let sit 5 seconds, then start stirring with a spatula in slow, figure-8 motions.

3. Fold, Don’t Scramble

As curds form, gently push them toward the center, letting uncooked egg flow to the edges.
Remove from heat just before fully set (they’ll keep cooking from residual heat).

4. Finish & Serve

Transfer to a plate while slightly underdone (they’ll firm up in 30 seconds).
Garnish with chives or extra butter.

Pro Tips for Next-Level Eggs

🍳 Extra Creamy: Add 1 tbsp crème fraîche at the end.
🔥 French-Style: Stir constantly over lowest heat for 10+ mins (ultra custardy).
🧂 Seasoning Hack: Add salt after cooking to avoid rubberiness.

Perfect for toast, avocado smash, or solo!

Want fluffy diner-style (higher heat) or microwave hack? 😊