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Creamy Perfect Scrambled Eggs Recipe for Fluffy Breakfast Bliss Made Easy

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This recipe delivers creamy, fluffy scrambled eggs with a perfect balance of richness and lightness, ideal for a quick and comforting breakfast or brunch.

Ingredients

Scale
  • 4 large eggs, room temperature
  • 2 tablespoons whole milk or heavy cream (or dairy-free milk alternative)
  • 1 tablespoon unsalted butter, softened
  • Pinch of salt, to taste
  • Freshly ground black pepper, optional
  • Chives or fresh herbs, finely chopped, optional

Instructions

  1. Crack 4 large eggs into a mixing bowl. Add 2 tablespoons of whole milk or heavy cream. Whisk briskly until the mixture is uniform and slightly frothy, about 1-2 minutes.
  2. Place a non-stick skillet over low heat. Add 1 tablespoon of unsalted butter and let it melt gently until foamy but not browned, about 1 minute.
  3. Pour the egg mixture into the pan. Let it sit undisturbed for about 10 seconds until the edges just begin to set.
  4. Using a rubber spatula, slowly fold the eggs from the edges toward the center over low to medium-low heat. Continue folding gently for 3 to 5 minutes until eggs look creamy and slightly runny.
  5. Remove the pan from heat when eggs are mostly set but still a bit runny in places. The residual heat will finish cooking them.
  6. Season with a pinch of salt and freshly ground black pepper to taste. Garnish with chopped chives or fresh herbs if desired. Serve immediately.

Notes

Cook eggs slowly over low heat and fold gently to avoid dryness and rubberiness. Remove from heat just before fully set to allow residual heat to finish cooking. Use room temperature eggs for even cooking. Butter is preferred over oil for creaminess. For dairy-free versions, substitute cream with unsweetened almond or oat milk and butter with coconut oil.

Nutrition

Keywords: scrambled eggs, creamy eggs, fluffy eggs, breakfast recipe, easy breakfast, brunch, comfort food

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