Perfect Creamy Scrambled Eggs, Serves 1-2, 5 minutes, Soft, rich, and velvety eggs cooked low and slow with butter for the ultimate breakfast comfort.
Ingredients
Directions
Crack and Beat:
Break the eggs into a small bowl. Add the water or milk and a pinch of salt. Beat them well with a fork until the mixture has a single, uniform color.
Melt Butter:
Place your non-stick skillet over medium heat. Add the butter and let it melt until it starts to foam. Do not let the butter turn brown.
Pour Eggs:
Lower the heat to medium-low. Pour the egg mixture into the center of the pan and let it sit undisturbed for a few seconds until the very edges begin to set.
Form Curds:
Use your rubber spatula to gently pull the edges of the egg toward the center of the pan. Pause between strokes to let the liquid egg flow into the hot pan surface.
Finish Cooking:
Keep moving and folding the eggs slowly with the spatula. Remove the pan from the heat while the eggs still look slightly glossy and wet, as residual heat will finish cooking them.
Season and Serve:
Add a pinch of pepper or fresh herbs like chives, then serve right away.
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