Scrambled Eggs
These scrambled eggs are soft, creamy, and perfectly cooked every time. Made with simple ingredients and gentle heat, this easy scrambled eggs recipe delivers fluffy, tender eggs without dryness or rubbery texture. Ready in minutes, it’s perfect for breakfast, brunch, or a quick comfort meal any time of day.
Ingredients
- 4 large eggs
- 1 tablespoon butter
- 1 –2 tablespoons milk or cream optional
- Salt to taste
- Freshly ground black pepper to taste
- Cooking oil optional, for mixing with butter
- Shredded cheese optional – cheddar, mozzarella, or feta
Instructions
- Crack eggs into a bowl and whisk until fully combined and slightly frothy.
- Whisk in milk or cream if using.
- Heat a nonstick skillet over low to medium-low heat.
- Add butter and let it melt gently without browning.
- Pour in the eggs and let them sit for 10–15 seconds.
- Using a spatula, gently push eggs from the edges toward the center.
- Stir slowly every few seconds as soft curds form.
- Cook for 3–5 minutes, until eggs are glossy and slightly underdone.
- Remove from heat, season with salt and pepper, and add cheese if using.
- Rest for 30 seconds, then serve immediately.
Notes
- Eggs continue cooking after leaving the pan—remove them early.
- Salt at the end helps keep eggs tender and moist.
- For extra creaminess, finish with a small pat of butter off heat.