Scrambled Eggs
Soft, creamy scrambled eggs cooked slowly for the best texture. The foundation of egg cooking.
Prep: 2 minutes. Cook: 5 minutes. Difficulty: Easy. Serves 2.
Ingredients
- 4 eggs
- 2 tablespoons butter
- 2 tablespoons milk or cream
- Salt and pepper
- Fresh chives (optional)
Instructions
- Crack eggs into a bowl. Add milk, salt, and pepper. Whisk well.
- Melt butter in a non-stick pan over LOW heat.
- Pour in eggs. Wait 30 seconds.
- Gently push eggs from the edges to the centre with a spatula.
- Continue gently folding every 15 seconds. The eggs will form soft curds.
- Remove from heat when eggs are still slightly wet — they continue cooking.
- Serve immediately on toast or with your choice of sides.
Tips for Helpers
- LOW heat is the secret — high heat makes rubbery eggs.
- Remove from heat while still slightly wet — carryover heat finishes them.
- Never walk away — scrambled eggs need constant attention.
Ingredient Substitutions
- Use olive oil instead of butter for a lighter version.
- Add cheese, herbs, or smoked salmon for variations.