Ingredients
• 6 large eggs
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream or whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
Instructions
- Crack the Eggs: Crack the 6 eggs into a medium-sized bowl, being careful not to let any shell fragments fall in. Use a fork or whisk to lightly beat the eggs until they’re blended, but don’t overmix.
- Melt the Butter: In a nonstick skillet, melt the 2 tablespoons of unsalted butter over medium heat. Swirl the pan to ensure the butter coats the entire surface.
- Add the Eggs: Pour the beaten eggs into the hot skillet. Let them sit for 10-15 seconds to allow the bottom to set slightly.
- Gently Fold: Using a spatula, gently fold the eggs from the outside of the pan towards the center. Continue this folding motion, tilting the pan to allow the uncooked egg to flow to the edges. This gentle folding technique is key to creating the soft, creamy texture.
- Incorporate the Cream: When the eggs are still slightly wet but starting to form soft curds, pour in the 2 tablespoons of heavy cream or milk. Continue folding gently to incorporate the cream.
- Season and Serve: Remove the pan from the heat when the eggs are still slightly soft and moist, but not fully cooked. Season with the 1/4 teaspoon of salt and 1/4 teaspoon of freshly ground black pepper. Serve the scrambled eggs immediately, while they’re still warm and fluffy.
- Prep Time: 5 minutes
- Cook Time: 5-7 minutes
- Category: Breakfast
- Cuisine: Americans
Keywords: Homemade Scrambled Eggs Recipe