Description
This recipe for Creamy Scrambled Eggs teaches you how to achieve soft, fluffy, and velvety scrambled eggs using simple ingredients like eggs, butter, and cream. Cooked gently on the stovetop, these eggs make a perfect comforting breakfast that’s rich and satisfying, garnished with fresh herbs for extra flavor.
Ingredients
Scale
Egg Mixture
- 6 large eggs
- 1/4 cup whole milk or heavy cream
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Cooking
- 2 tablespoons unsalted butter
Garnish (optional)
- Chopped fresh chives or parsley
Instructions
- Whisk the eggs and dairy: In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until fully combined and slightly frothy to incorporate air and ensure a creamy texture.
- Heat the butter: Place a nonstick skillet over low heat and melt the butter until it’s gently bubbling but not browned, creating a perfectly coated surface for cooking the eggs.
- Cook the eggs gently: Pour in the egg mixture and let it sit undisturbed for a few seconds to start setting at the edges. Then, using a spatula, gently stir the eggs from the edges toward the center, folding softly to form curds.
- Continue folding and cooking: Keep stirring occasionally over low heat until the eggs are just set but still moist and glossy, approximately 5 to 7 minutes. This slow cooking prevents overcooking and keeps the eggs creamy.
- Finish and serve: Remove the skillet from heat immediately to avoid further cooking. Garnish with fresh chopped chives or parsley if desired and serve warm for a delicious, creamy breakfast.
Notes
- For extra richness and creaminess, substitute whole milk with heavy cream.
- Serve these scrambled eggs alongside toast, avocado, or smoked salmon for a more complete and satisfying breakfast.
- Maintaining low heat throughout cooking is crucial to prevent overcooking and achieve the soft, velvety texture.
