Perfect Scrambled Eggs
Soft, creamy scrambled eggs. Low heat and patience are everything — high heat makes them rubbery and dry.
by Culicious Kitchen
Ingredients
- 4 eggs
- 2 tbsp milk
- 15 g butter
- salt and pepper
Method
- 1
Crack the eggs into a bowl, add the milk if using, and a pinch of salt. Whisk well with a fork until completely uniform and slightly frothy — no streaks of white.
- 2
Melt the butter in a non-stick pan over LOW heat (not medium or high — gentle heat is the secret to creamy eggs).
- 3
Pour in the eggs and let them sit for a few seconds, then start stirring slowly and constantly with a spatula, pushing the egg from the edges to the middle.
- 4
Keep stirring gently. The eggs will slowly form soft, glossy curds, about 3-4 minutes. Be patient — don't crank the heat.
- 5
Take the pan off the heat while the eggs still look slightly wet and underdone — they keep cooking from the residual heat. This is how you avoid dry, overcooked eggs.
- 6
Cook it your way
Save it to scale servings, run step timers, and send the ingredients to a shopping list that skips what is already in your pantry.