Classic Scrambled Eggs
Soft, creamy scrambled eggs with a rich, buttery flavor achieved through low-heat cooking and gentle stirring. A foolproof breakfast staple that takes just 5 minutes from pan to plate.
- Total time
- 10 min
- Servings
- 2
- Calories
- 215
- Protein
- 12g
Ingredients
- 4 whole large eggs
- 2 tablespoons unsalted butter
- 1 tablespoon whole milk
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Instructions
- 1
Crack 4 large eggs into a medium bowl and add 1 tablespoon of whole milk. Whisk vigorously for 30 seconds until the whites and yolks are completely combined and the mixture looks pale and slightly frothy. Season with 0.25 teaspoon of kosher salt and 0.125 teaspoon of freshly ground black pepper — seasoning now prevents uneven distribution later.
- 2
Set a 10-inch nonstick skillet over medium-low heat and add 2 tablespoons of unsalted butter. Let it melt slowly, tilting the pan to coat the entire bottom evenly. You should hear a gentle sizzle — if the butter foams aggressively, your heat is too high; lower it to medium-low.
- 3
Once the butter is fully melted and just starting to smell nutty (after about 1 minute), pour in the egg mixture. Immediately start stirring gently with a silicone spatula, pushing the eggs from the edges toward the center. Stir slowly and constantly — do not rush. The key is low heat and patience.
- 4
Continue stirring for 4 to 5 minutes, watching for soft, custard-like curds to form. The eggs are done when they no longer look wet and shiny, but still have a glossy, slightly creamy appearance. They should barely hold their shape when you push them across the pan — if they look dry or rubbery, you've overcooked them.
- 5
Remove the skillet from heat immediately and transfer the eggs to a serving plate using the spatula, scraping all the curds from the pan. Serve right away — carryover heat will continue to cook them slightly as they sit. Taste and adjust seasoning with a pinch more salt or pepper if needed.
Tools you’ll need
- 10-inch nonstick skillet
- medium mixing bowl
- whisk
- silicone spatula
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