This Creamy Scrambled Eggs recipe delivers soft, fluffy eggs with a rich, velvety texture—perfect for a quick breakfast or an easy brunch that feels a little indulgent.
Servings: 2
Ingredients
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- 1 tablespoon unsalted butter
- Salt to taste
- Freshly ground black pepper to taste
- Optional: chopped chives or parsley for garnish
Instructions
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Crack the eggs into a bowl, add the milk or cream, and whisk gently until just combined. Avoid over-whisking to keep the texture tender.
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Heat a non-stick skillet over low heat and add the butter. Let it melt slowly without browning.
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Pour in the egg mixture and let it sit for a few seconds until it just begins to set at the edges.
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Using a silicone spatula, gently stir in slow, sweeping motions, pushing the eggs from the edges toward the center.
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Continue cooking over low heat, stirring occasionally, until the eggs are soft, creamy, and slightly glossy.
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Remove from heat immediately (they will continue cooking from residual heat).
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Season with salt and pepper, and garnish if desired. Serve right away.