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Scrambled Eggs

Soft, creamy scrambled eggs that are nothing like the rubbery diner version. Low heat and patience are everything.

vegetarian gluten-free quick
🔥 Calories per serving: 220
🍽️ Serves: 2
⏱️ Prep: 2 min
🍳 Cook: 6 min
Ingredients
Butter 1 tbsp
Eggs 4 large
Milk 2 tbsp
Salt 1 pinch
Instructions
  1. Crack eggs into a bowl. Add milk and a pinch of salt. Whisk vigorously until fully combined and slightly frothy — no streaks of white.
  2. Melt butter in a non-stick skillet over medium-LOW heat. Lower than you think.
  3. Pour in the egg mixture. Let it sit undisturbed for about 20 seconds until the edges just begin to set.
  4. Using a silicone spatula, gently push the edges toward the centre, letting liquid egg flow underneath. Work slowly around the whole pan.
  5. Fold and push, never stir. Large, soft curds are the goal.
  6. Remove from heat when the eggs are still slightly glossy and look almost-but-not-quite done. The residual heat finishes them.
  7. Serve immediately — scrambled eggs wait for no one.
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