Scrambled Eggs Recipe
Ingredients:
4 large eggs
2 tablespoons milk or cream (optional, for creamier eggs)
1 tablespoon butter (or oil)
Salt, to taste
Pepper, to taste
Instructions:
1. Prepare the Ingredients:
Crack the eggs into a bowl.
Add milk or cream if desired for a creamier texture.
Whisk the eggs until the yolks and whites are fully blended. Season with a pinch of salt and pepper.
2. Heat the Pan:
Place a non-stick skillet over medium-low heat.
Add the butter (or oil) and let it melt completely, coating the bottom of the pan.
3. Cook the Eggs:
Pour the whisked eggs into the pan.
Let the eggs sit undisturbed for a few seconds, then gently stir with a spatula.
As the eggs begin to set, push the eggs from the edges to the center. Continue gently stirring and scraping the bottom of the pan.
4. Adjust the Heat:
If the eggs cook too fast, reduce the heat to low. You want the eggs to cook slowly to remain soft and creamy.
5. Finish Cooking:
When the eggs are mostly set but still slightly runny, remove them from the pan. They will continue to cook in the residual heat.
6. Serve:
Transfer the scrambled eggs to a plate.
Garnish with extra pepper, fresh herbs, or grated cheese, if desired. Serve immediately.