Creamy Scrambled Eggs
Creamy Scrambled Eggs
Ingredients
- 8 large eggs, beaten
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the beaten eggs, salt, and black pepper until just combined. Do not over-whisk, as this can make the eggs tough.
⏱️ 1 min
- 2
Place a non-stick skillet or frying pan over medium-low heat. Add the butter and allow it to melt and coat the bottom of the pan. Ensure the heat is not too high, as gentle heat is key to creamy eggs.
⏱️ 1 min
- 3
Pour the beaten eggs into the hot pan, allowing them to spread evenly and cover the bottom. Let the eggs cook undisturbed for about 30 seconds to 1 minute, until the edges begin to set and small bubbles appear on the surface, but the center remains liquid.
⏱️ 1 min
- 4
Using a wooden spatula or heat-proof rubber spatula, gently push the cooked egg from one side of the pan towards the center, creating a soft fold. Tilt the pan slightly to allow the uncooked liquid egg to flow into the empty space created by the fold.
⏱️ 1 min
- 5
Repeat the process: push the cooked egg from another side towards the center, allowing the liquid egg to flow underneath. Continue this gentle folding and pushing motion, intermittently tilting the pan, to incorporate the uncooked egg and create soft layers.
⏱️ 1 min
- 6
Keep folding and pushing the eggs until they are mostly cooked through, forming a thick, creamy, and soft mass, but still moist. The finished eggs should have a soft, almost custard-like consistency. Remove from heat immediately to prevent overcooking.
⏱️ 1 min
- 7
Serve immediately and enjoy your smooth, creamy scrambled eggs.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Scrambled Eggs
- 8 large eggs, beaten
- 2 tablespoons butter
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
In a medium bowl, whisk together the beaten eggs, salt, and black pepper until just combined. Do not over-whisk, as this can make the eggs tough.
⏱️ 1 min - 2
Place a non-stick skillet or frying pan over medium-low heat. Add the butter and allow it to melt and coat the bottom of the pan. Ensure the heat is not too high, as gentle heat is key to creamy eggs.
⏱️ 1 min - 3
Pour the beaten eggs into the hot pan, allowing them to spread evenly and cover the bottom. Let the eggs cook undisturbed for about 30 seconds to 1 minute, until the edges begin to set and small bubbles appear on the surface, but the center remains liquid.
⏱️ 1 min - 4
Using a wooden spatula or heat-proof rubber spatula, gently push the cooked egg from one side of the pan towards the center, creating a soft fold. Tilt the pan slightly to allow the uncooked liquid egg to flow into the empty space created by the fold.
⏱️ 1 min - 5
Repeat the process: push the cooked egg from another side towards the center, allowing the liquid egg to flow underneath. Continue this gentle folding and pushing motion, intermittently tilting the pan, to incorporate the uncooked egg and create soft layers.
⏱️ 1 min - 6
Keep folding and pushing the eggs until they are mostly cooked through, forming a thick, creamy, and soft mass, but still moist. The finished eggs should have a soft, almost custard-like consistency. Remove from heat immediately to prevent overcooking.
⏱️ 1 min - 7
Serve immediately and enjoy your smooth, creamy scrambled eggs.