Scrambled Eggs
Soft, creamy scrambled eggs made low and slow in a nonstick pan.
- Prep
- 3 min
- Cook
- 7 min
- Total
- 10 min
- Active
- 10 min
- Serves
- 2
- Difficulty
- Easy
- Cuisine
- american
Servings2
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Crack the eggs into a bowl, add the milk, and whisk until no streaks of white remain.
Melt the butter in a nonstick pan over low-medium heat.
Pour in the eggs and let them sit for 20 seconds, then start pushing them gently from the edges to the middle with a spatula.
Keep pushing and folding every 15-20 seconds — the eggs should look mostly set but still a little wet when you turn off the heat.
Season with salt and pepper and serve right away; they keep cooking from residual heat.
Low heat is the whole trick — rushing this makes rubbery eggs.