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Scrambled Eggs

Scrambled Eggs
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Learn how to make fluffy, perfect scrambled eggs quickly with this easy, foolproof recipe. Using minimal ingredients and simple techniques, you’ll achieve soft, creamy curds every time—a comforting and protein-packed breakfast that’s ready in minutes and adaptable to your taste.

Ingredients

Scale

Main Ingredients

  • 3 fresh eggs
  • 1 tablespoon butter
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 1 tablespoon milk or cream (optional)

Instructions

  1. Crack and whisk the eggs: Begin by cracking your fresh eggs into a bowl. Use a fork or whisk to beat them gently until the yolks and whites are fully combined but not overly frothy to keep the silky texture.
  2. Heat your pan and melt the butter: Place a non-stick skillet over medium-low heat and add the butter. Allow it to melt slowly, coating the pan evenly without browning, creating a smooth cooking surface.
  3. Add the eggs and stir gently: Pour the beaten eggs into the warm buttered pan. Let them cook slowly, stirring gently and continuously with a spatula to form soft curds. Patience here ensures fluffiness.
  4. Season and finish cooking: When the eggs start to set but are still slightly runny, add salt and pepper to taste. Remove the pan from heat just before they’re fully cooked, as carryover heat will finish cooking without drying them out.

Notes

  • Use low heat to ensure creamy, tender curds rather than rubbery eggs.
  • Stir constantly to break the eggs evenly and produce a soft texture.
  • Remove the eggs from heat when slightly underdone to avoid dryness.
  • A teaspoon of milk or cream adds fluffiness, but avoid adding too much.
  • Always use fresh eggs for the best flavor and texture.

Nutrition

Keywords: scrambled eggs, fluffy eggs, easy breakfast, quick eggs, protein breakfast

Find it online: https://marygourmet.com/scrambled-eggs/