Creamy Scrambled Eggs

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Creamy scrambled eggs are a breakfast favorite. You can make them easily at home with just a few ingredients. The secret to perfect scrambled eggs is cooking them slowly over low heat while stirring gently. This method creates soft, fluffy curds that melt in your mouth.

Want to up your egg game? Try adding a pat of butter or a splash of milk for extra richness. Season with salt and pepper to taste. In just minutes, you’ll have a delicious meal that’s sure to start your day off right.

Exact Ingredients (+ Possible Substitutes)

For creamy scrambled eggs, you’ll need:

• 2-3 large eggs per person
• 1 teaspoon unsalted butter
• 1/4 teaspoon salt
• Pepper to taste

Optional ingredients to boost creaminess:

• 1 teaspoon heavy cream or whole milk per egg
• 1 teaspoon plain yogurt per egg

Can’t have dairy? Try these substitutes:

• Plant-based butter instead of regular butter
• Oat milk or almond milk instead of cream
• Coconut yogurt instead of dairy yogurt

For extra flavor, you can add:

• Fresh herbs like chives or parsley
• Grated cheese (cheddar, Parmesan, or goat cheese work well)
• Diced vegetables like bell peppers or spinach

Remember, room temperature eggs work best. If your eggs are cold, let them sit out for about 15 minutes before cooking.

Instructions

You’ll need a non-stick pan, eggs, butter, salt, and pepper. Crack 2-3 eggs into a bowl and whisk them well.

Melt a pat of butter in your pan over low heat. Pour in the eggs and let them sit for a moment.

Use a spatula to gently push the eggs from the edges toward the center. This creates soft, creamy curds.

Keep stirring slowly and gently. Don’t rush it – low and slow is key for creamy eggs.

When the eggs are mostly set but still a bit runny, remove the pan from heat. The residual heat will finish cooking them.

Add a pinch of salt and pepper. Give a final stir and serve right away on warm plates.

For extra creaminess, try adding a splash of milk or cream to the eggs before cooking. You can also sprinkle on some shredded cheese at the end if you like.

Remember, practice makes perfect! Don’t worry if your first try isn’t ideal. Keep experimenting and you’ll soon master creamy scrambled eggs.

Tips, Tricks & Storing

Want perfect scrambled eggs? Here are some handy tips to up your egg game:

• Whisk eggs thoroughly before cooking for a smoother texture
• Use low heat and stir gently for creamy results
• Add a splash of cream or milk for extra richness
• Season after cooking to avoid watery eggs

Try these tricks for even tastier eggs:

• Let the beaten eggs rest for a few minutes before cooking
• Use butter instead of oil for more flavor
• Stir in a dollop of sour cream at the end for extra creaminess

Storing leftover scrambled eggs isn’t ideal, but you can keep them in an airtight container in the fridge for 1-2 days. Reheat gently in the microwave, stirring every 30 seconds.

For best results, only cook as many eggs as you plan to eat right away. Fresh is always best when it comes to scrambled eggs!