Easy Scrambled Eggs Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 fresh large eggs
02 -
1 teaspoon of milk, non-dairy milk, or water
03 -
A drizzle of extra-virgin olive oil or a pat of butter for cooking
04 -
Fine sea salt to taste
05 -
Freshly cracked black pepper
→ Optional Garnish
06 -
Fresh chives, finely chopped
# Instructions:
01 -
Break the eggs into a medium mixing bowl and add your choice of milk or water. Whisk everything together vigorously until the mixture is completely smooth and no white streaks remain visible.
02 -
Lightly coat a small non-stick skillet with olive oil or melt a small amount of butter in the pan. Warm it over medium heat until ready for cooking.
03 -
Pour the whisked egg mixture into the heated pan and allow it to sit undisturbed for just a few moments. Then, using a rubber spatula, gently pull across the bottom of the pan to create soft, pillowy curds.
04 -
Lower the heat to medium-low and continue cooking while gently folding and stirring the eggs every few seconds. Keep scraping the spatula along the bottom and sides to form more tender curds and prevent any portion from becoming dry or overcooked.
05 -
Take the pan off the heat while the eggs are almost completely set but still have a touch of creaminess. Add salt and pepper according to your preference, then sprinkle with fresh chives if you'd like some extra flavor and color.
# Notes:
01 -
These fluffy scrambled eggs make a perfect quick breakfast that's both satisfying and delicious
02 -
The key to creamy scrambled eggs is removing them from heat while they're still slightly underdone, as they'll continue cooking from residual heat