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how to make perfect creamy fluffy scrambled eggs

How to Make Perfect Scrambled Eggs

Scrambled eggs are one of the simplest yet most customizable dishes out there. Whether you like them soft and custardy or light and fluffy, learning the basics gives you the confidence to experiment and find your perfect style.
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Total Time 10 minutes
Course Breakfast, Brunch
Servings 2
Calories 116 kcal

Ingredients
  

  • 4 large eggs + 1 yolk
  • 2 tablespoon half & half
  • ⅛ teaspoon kosher salt
  • Freshly cracked pepper to taste
  • ½ tablespoon chilled butter

Instructions
 

Prep the Eggs

  • Crack eggs on a flat surface for a clean break. When separating yolks and whites, use cold eggs to prevent yolk breakage.
  • In a mixing bowl (any material is fine), use a fork to gently beat the eggs, half & half, and salt and pepper until combined. Avoid over-beating—large bubbles should just start to form. A fork is gentler than a whisk, which helps preserve the eggs' texture.

Heat the Skillet

  • Melt butter in an 8-inch nonstick skillet over medium-high heat. Swirl to coat the pan evenly, but don’t let the butter brown. Butter prevents sticking and adds flavor.

Cook the Eggs

  • Pour the egg mixture into the pan.
  • Using a heat-resistant rubber spatula, stir constantly, scraping the sides and bottom of the pan to form curds. This promotes even coagulation and prevents overbrowning.
  • When curds start to form and the spatula leaves a trail, reduce the heat to low. Gently fold the eggs over themselves until just set, about 30–60 seconds.

Serve

  • Transfer eggs to a plate (warm a heat resistant plate in a 200°F oven for an extra touch of luxury).
  • Top with fresh cracked pepper and optional herbs for garnish.

Notes

  • Large, free-range organic eggs have vibrant yolks and rich flavor, but any fresh eggs will work. Eggs less than three weeks old are ideal.
  • Use an appropriately sized skillet to create a thick layer of eggs, ensuring even cooking and large curds.
    • 2 servings: 8-inch skillet
    • 4 servings: 10-inch skillet
  • On an electric stove, use two burners—start on high heat and switch to a preheated low burner for quick temperature adjustments.
  • Timing:
    • 2 eggs: 30–60 seconds on medium-high, 30 seconds on low
    • 4 eggs: 45–75 seconds on medium-high, 30–60 seconds on low
    • 6 eggs: 1-2 minutes on medium-high, 30-60 seconds on low
  • How to Tell When They’re Done:
    • Eggs should be shiny but no visible liquid should remain. The curds should hold their shape without being dry.

Nutrition

Calories: 116kcalCarbohydrates: 1.5gProtein: 6.5gFat: 9.3gSaturated Fat: 4.3gCholesterol: 230.3mgSugar: 0.5g
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