Scrambled Eggs
Soft and creamy scrambled eggs are a classic breakfast dish, perfect for any time of the day and can be easily customized.
Ingredients
Main Ingredients
- 4 pcs eggs
- 2 tbsp milk any fat % optional
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp butter or margarine or oil (15g)
- 4 slices bread toasted and slathered with butter
Instructions
Preparation
- Use a non-stick skillet or well-seasoned cast iron pan (about 25cm / 10") and a rubber spatula (or flat edge wooden spoon).
- Whisk together eggs, milk, salt, and pepper.
Cooking
- Melt butter over medium heat, then pour the egg mixture in.
- Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes to cook the eggs.
- After 30 seconds, start adding some folding action to the eggs.
- Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds with no raw egg leaking around the edges.
- Take it off the stove when it’s still a bit undercooked for your taste.
- Gently push/fold the eggs for another 10 seconds – they will finish cooking with the residual pan heat.
- Slide the eggs onto hot toasted crusty bread slathered with butter.
- Sprinkle with extra pepper then devour immediately! Optionally garnish with a sprig of curly parsley.
Notes
For creamier eggs, don’t overcook them and take them off the heat while they’re still a little runny. Experiment with different seasonings, like garlic powder or fresh herbs, to enhance the flavor. Use fresh, high-quality eggs for the best taste.