Scrambled eggs are a quick, classic breakfast dish 🍳—soft, fluffy eggs cooked gently in a pan.
Ingredients (serves 1–2)
- 2–4 eggs
- 1–2 tbsp milk or cream (optional, makes them creamier)
- Salt and pepper to taste
- 1 tsp butter or oil
(Optional: cheese, herbs, or veggies for extra flavor)
Step-by-Step Instructions
- Crack eggs into a bowl and whisk with milk (if using), salt, and pepper until smooth and slightly frothy.
- Heat a nonstick pan over medium-low heat and melt butter or heat oil.
- Pour in the eggs and let them sit for a few seconds until they start to set around the edges.
- Gently stir with a spatula, folding eggs from the edges to the center.
- Cook slowly until eggs are mostly set but still slightly soft (they’ll continue cooking off the heat).
- Serve immediately, optionally topped with cheese, herbs, or sautéed vegetables.
Tips
- Cook on medium-low heat for fluffy, tender eggs.
- Avoid overcooking—they should be soft, not dry.
- Add cheese at the end for creamy scrambled eggs.
If you want, I can also give a restaurant-style fluffy scrambled eggs trick that makes them extra light and creamy every time.
