Ingredients
Egg Mixture
- 4 large eggs
- 1/4 cup milk, heavy cream, or water
- Pinch of salt and pepper
Cooking
- 1 Tablespoon butter
Instructions
- Whisk the eggs: In a medium bowl, vigorously whisk together the 4 large eggs, 1/4 cup of milk (or heavy cream, or water), and a pinch of salt and pepper. Ensure the egg whites and yolks are fully incorporated for an even texture.
- Melt the butter: Place 1 tablespoon of butter in a large non-stick skillet over medium-low heat. Allow the butter to fully melt and then swirl the pan to coat the entire bottom evenly with butter, preventing sticking and promoting gentle cooking.
- Cook the eggs gently: Pour the egg mixture into the skillet without stirring and let them cook undisturbed for about 30 seconds until they just begin to set around the edges.
- Fold and stir carefully: Using a rubber spatula, gently fold and stir the eggs every 30 seconds. Scrape down the sides of the skillet to prevent any eggs from overcooking or sticking to the pan, maintaining a soft texture.
- Finish cooking and serve: Continue folding and stirring until the eggs reach your preferred softness and creaminess. Remove from heat promptly to prevent overcooking. Serve immediately for the best taste and texture.
Notes
- Use low heat to ensure the eggs cook slowly and stay soft rather than drying out.
- Adding a splash of cream or milk helps make the eggs creamier, but water can be used for a lighter version.
- Stir gently and frequently at the end to avoid curds forming and keep the texture silky.
- Serve immediately, as scrambled eggs continue to cook slightly after being removed from the heat.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
