Scrambled Eggs

Master the art of scrambled eggs with this foolproof recipe for irresistibly soft and fluffy results.

Recipe Developer-Estefania

Prep Time 1

Cook Time 2

Total Time 3

Whisk the eggs: In a bowl, whisk the eggs until fully combined and slightly frothy. This helps make them light and fluffy.
Melt the butter: Heat a nonstick pan over low heat and add the butter. Let it melt slowly without browning.
Cook the eggs: Pour the eggs into the pan and gently stir with a spatula. Move them slowly, scraping the bottom of the pan as they cook.
Season: Just as they start to set but are still soft, add a pinch of salt. Continue stirring gently.
Remove from heat: When the eggs are still slightly runny but mostly set, take them off the heat (they’ll finish cooking from residual heat).
Garnish and serve: Sprinkle with black pepper and fresh chives, then serve immediately.

Keep the heat low: Cooking on low heat makes the eggs soft and creamy. If the heat is too high, they’ll cook too fast and turn dry.

Stir gently: Move the eggs slowly with a spatula. This helps them stay fluffy instead of breaking into tiny pieces.

Season at the right time: Adding salt too early can make the eggs watery. It’s best to season when they’re almost done cooking.

Take them off the heat early: The eggs will keep cooking from the heat of the pan, so remove them while they’re still a little soft.

Butter makes them better: The butter adds a rich flavor and helps keep the eggs silky. You don’t need much, but it makes a difference!

Chives on top: Fresh chives give a mild onion-like flavor that goes really well with eggs. They add a nice touch without being overpowering.