Best Ever Creamy and Fluffy Scrambled Eggs
Learn the simple technique for making perfectly creamy and fluffy scrambled eggs every time, ideal for a quick and satisfying breakfast.
- Prep Time: 2 min
- Cook Time: 5 min
- Total Time: 7 min
- Yield: 1 serving 1x
- Category: Breakfast
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
- 3 large eggs
- 1 tablespoon heavy cream or whole milk
- 1 teaspoon unsalted butter
- Pinch of salt
- Pinch of black pepper
Instructions
- In a medium bowl, whisk the eggs, heavy cream (or milk), salt, and pepper together until the mixture is uniform and slightly frothy. Do not over-whisk.
- Place a non-stick skillet over low heat. Add the butter and let it melt completely until it foams slightly.
- Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
- Using a heat-resistant rubber spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
- Continue this slow pushing and folding motion around the pan. Keep the heat low.
- Cook until the eggs are mostly set but still look slightly wet and glossy. This usually takes 3 to 5 minutes total.
- Remove the skillet from the heat immediately. The residual heat will finish cooking the eggs to a soft, creamy consistency.
- Serve immediately for the best texture.
Notes
- For extra flavor, stir in 1 tablespoon of shredded cheddar or Gruyère cheese during the last minute of cooking.
- For a fresh finish, sprinkle finely chopped chives over the finished eggs before serving.
- Cooking low and slow is the secret to avoiding dry, rubbery eggs. Do not rush this process.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1
- Sodium: 250
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 14
- Cholesterol: 450