Great scrambled eggs aren’t about fancy ingredients—they’re about technique, timing, and tenderness. The secret? Low heat, constant stirring, and pulling them off the stove just before they look done. Follow this method, and you’ll get soft, custardy curds—not dry, rubbery clumps—every single time.
Why This Method Works
- 🥚 Low and slow cooking = even heat, no overcooking
- 🧈 Butter + cream (or milk) = rich, velvety texture
- ✋ Gentle stirring = small, delicate curds
- ⏸️ Residual heat finishes the job = perfectly set, never dry
Ingredients You’ll Need
(Serves 2)
- 4 large eggs, room temperature
- 1 tbsp whole milk, cream, or crème fraîche (optional but recommended)
- 1 tbsp unsalted butter
- Salt & freshly ground black pepper
- Optional:
- Fresh chives or parsley
- Grated cheese (cheddar, goat, or feta)
- Hot sauce or flaky sea salt for finishing
💡 Pro Tips:
- Room-temperature eggs blend more smoothly.
- Don’t overbeat—just whisk until yolks and whites are combined.
- Salt just before cooking—salting too early can make eggs watery.
Step-by-Step Instructions (Creamy, Foolproof, Restaurant-Quality)
