Fluffy & Creamy Scrambled Eggs
Ingredients
4 large eggs
2 tablespoons milk (or heavy cream for extra richness)
1 tablespoon butter
Salt, to taste
Black pepper, to taste
Optional: shredded cheese, chopped chives, or parsley
The “Hack”
Whisk the eggs really well with milk and let them sit for 2–3 minutes before cooking. This helps make them extra fluffy.
Instructions
Crack the eggs into a bowl.
Add milk, a pinch of salt, and black pepper.
Whisk very well until the mixture is smooth, light, and slightly frothy.
Let the eggs rest for 2–3 minutes.
Heat a nonstick pan over low heat and melt the butter.
Pour in the eggs and let them sit for a few seconds.
Using a spatula, gently stir slowly from the edges toward the center.
Keep cooking on low heat—don’t rush.
Remove from heat when they still look slightly soft and creamy (they’ll finish cooking from the heat).
Add cheese or herbs if you’d like, and serve immediately.
