Go Back

Perfect Scrambled Eggs

Creamy, fluffy scrambled eggs with butter and a splash of cream. Ready in 10 minutes for the perfect breakfast.
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2
Course: Breakfast
Cuisine: French
Ingredients Equipment Method

Ingredients
  

  • ​
  • 4 large eggs free-range or pasture-raised
  • 1 tbsp unsalted butter
  • 2 tbsp milk or cream whole milk half-and-half or heavy cream
  • 1 pinch salt
  • freshly ground black pepper

Equipment

  • Nonstick skillet 10-inch

Method
 

  1. Prep your eggs and tools: crack 4 eggs into a bowl and beat them lightly with a fork, and set a nonstick skillet and silicone spatula by the stove.
  2. Crack and Whisk: Crack 4 eggs into a bowl. Add a pinch of salt and whisk vigorously for 30 to 60 seconds until well beaten and slightly frothy. Add 2 tablespoons milk or cream.
  3. Preheat the Pan: Place nonstick skillet over low to medium-low heat. Add 1 tablespoon butter and let melt slowly until foamy but not browned.
  4. Cook Low and Slow: Pour the egg mixture into the pan. Let it sit for 10 to 15 seconds, then begin stirring gently with a silicone spatula, pushing eggs from edges toward center.
  5. Fold Gently: Continue folding the eggs every 10 to 15 seconds. As they begin to set, reduce heat further. Avoid constant stirring to form soft, pillowy curds.
  6. Finish and Serve: Remove the pan from heat when eggs are creamy and just set (still slightly wet). Season with freshly ground black pepper. Serve immediately.