Scrambled Eggs
Scrambled eggs are a breakfast favorite that’s quick, easy, and versatile. With a rich, creamy texture and a hint of butter, they’re perfect on their own or with your favorite toppings.
Ingredients
- Eggs: 3 large – The base of the dish, providing a rich and creamy texture when scrambled.
- Butter: 1 tablespoon – Adds richness and ensures the eggs cook smoothly without sticking.
- Milk or Cream: 2 tablespoons – Makes the eggs extra creamy and soft.
- Salt: To taste – Enhances the natural flavor of the eggs.
- Pepper: To taste – Adds a touch of heat and balances the eggs’ richness.
- Chives (optional): 1 tablespoon, chopped – For garnish and a mild, fresh flavor boost.
Instructions
- Preheat Your Equipment: Heat a non-stick skillet over low to medium-low heat to warm the pan gently.
- Combine Ingredients: In a bowl, whisk the eggs with the milk or cream. Season with a pinch of salt and pepper.
- Prepare Your Cooking Vessel: Melt butter in the skillet, swirling to coat the pan.
- Assemble the Dish: Pour the egg mixture into the skillet, letting it sit for a moment to begin setting.
- Cook to Perfection: Gently stir the eggs with a spatula, moving from the edges to the center until they are soft and curdled.
- Finishing Touches: Remove from heat while still slightly creamy; they will continue cooking in the residual heat.
- Serve and Enjoy: Garnish with chives or pepper and serve immediately with toast or your favorite sides.
Notes
- For fluffier eggs, add a little water or cream to the mixture.
- Cook over low heat to avoid overcooking the eggs.
- Scrambled eggs are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days.
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