🍳 Perfect Scrambled Eggs
Ingredients (Serves 2)
- 4 large eggs
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2 tbsp butter (unsalted)
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Salt & pepper, to taste
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Optional: 1–2 tbsp milk or cream (for extra creaminess)
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Fresh herbs, chives, or cheese (optional toppings)
👩🍳 Instructions
1. Whisk the eggs
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Crack the eggs into a bowl and whisk well until the yolks and whites are fully combined.
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For extra creaminess, add a splash of milk or cream and whisk until smooth.
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Season with a pinch of salt and pepper. Set aside.
2. Heat the pan
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Heat a non-stick skillet over low to medium-low heat.
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Add 2 tbsp butter and let it melt slowly, swirling the pan to coat the bottom evenly.
3. Cook the eggs
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Once the butter is melted and foamy, pour in the eggs.
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Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula, scraping the edges.
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Allow the eggs to set slightly, then stir again. Repeat this process until the eggs are just set but still slightly runny (they’ll continue to cook from residual heat). This should take about 2–3 minutes.
4. Finish and serve
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Once the eggs are cooked to your liking (soft and creamy), remove the pan from heat.
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Give them a final stir, then season with more salt and pepper if desired.
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Serve immediately with a sprinkle of fresh herbs or cheese (optional).
✨ Tips for Perfect Scrambled Eggs:
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Low and slow: Cooking eggs over low heat ensures they stay creamy and tender.
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Don’t overcook: Remove the eggs from the heat when they’re still slightly soft and creamy; they’ll continue to cook once off the stove.
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For fluffier eggs: Whisk well to incorporate air, or add a little milk or cream to make them more delicate.
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Add-ins: Mix in grated cheese, sautéed mushrooms, or spinach for extra flavor.
If you want, I can give you a cheesy scrambled eggs recipe, or how to make scrambled eggs in the microwave for a super quick version. Just let me know!
