Description
Follow these simple steps to make perfectly fluffy and creamy scrambled eggs every time using a low and slow cooking method.
Ingredients
Scale
- 3 large eggs
- 1 tablespoon whole milk or heavy cream
- 1 teaspoon unsalted butter
- Pinch of salt
- Pinch of black pepper
Instructions
- Crack the eggs into a small bowl. Add the milk or cream, salt, and pepper. Whisk vigorously until the mixture is uniform and slightly frothy.
- Place a non-stick skillet over low heat. Add the butter and let it melt completely until it foams slightly.
- Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
- Using a heat-resistant spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
- Continue this slow pushing and folding motion every few seconds. Do not stir rapidly; you want large, soft curds.
- Cook until the eggs are mostly set but still look slightly wet and glossy. This usually takes 5 to 8 minutes on low heat.
- Remove the pan from the heat immediately. The residual heat will finish cooking them to a creamy consistency. Serve right away.
Notes
- For extra creaminess, stir in a teaspoon of crème fraîche or cream cheese just before removing from the heat.
- If you prefer fluffier eggs, whisk in a tiny splash of water instead of milk.
- For a gourmet touch, sprinkle finely chopped fresh chives over the eggs just before serving.
- Prep Time: 2 min
- Cook Time: 8 min
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 13
- Cholesterol: 450