Here’s a simple, fluffy way to make scrambled eggs 🥚✨
Ingredients (per 2 servings)
- 4 eggs
- 2 tbsp milk or cream (optional, makes them fluffier)
- Salt & pepper, to taste
- 1 tbsp butter or oil
Optional add-ins: shredded cheese, chopped herbs (chives, parsley), diced veggies, or cooked bacon/ham.
Instructions
- Beat eggs in a bowl with milk, salt, and pepper until smooth.
- Heat butter in a non-stick skillet over medium-low heat.
- Pour eggs into the skillet. Let them sit for a few seconds, then gently stir with a spatula.
- Continue stirring slowly, folding eggs over themselves, until mostly set but still slightly soft.
- Remove from heat (they will continue cooking slightly) and serve immediately.
Tips
- Low and slow makes eggs soft and creamy; high heat makes them dry.
- Add cheese at the end so it melts without overcooking.
- Season last for a smoother texture—too much salt early can make eggs watery.
If you want a restaurant-style fluffy method, a microwave shortcut, or scrambled eggs with herbs and cream cheese, I can share that too.
