Creamy Scrambled Eggs

You know those sadly overcooked, dry and crumbly scrambled eggs that so many folks seem to think are normal? Well sisters, we are here today to remedy that breakfast tragedy, once and for all.

When eggs hit the pan in my kitchen, magic happens. With just a few little tips, tricks, and 60 seconds of slow, gentle lovin’, I transform ordinary eggs into a delicate, mouthwatering bowl of fluffy, creamy, sunshine-yellow scrambled egg perfection.

So grab your aprons and spatulas, ladies – Class is in session! Behold, my tried and true method for making diner-style creamy scrambled eggs, guaranteed to wow your tastebuds and warm your soul.

Now I’m not one of those persnickety cooks insisting there’s only one right way to scramble eggs. If you like yours fully cooked until solid, or even a touch dry, you do you! But for me and my girlfriends, the gold standard is soft, custardy curds so moist they glisten.

Getting there is easier than you think. You just need a few essentials:

Farm fresh eggs with rich orange yolks – free range organic if you can get ‘em!
A knob of butter (or oil if you prefer) to coat the pan
A splash of milk to add extra creaminess (but not strictly necessary)
Season with a pinch of salt and pepper
Then it’s just a matter of slooow, gentle stirring and folding on low heat. No frantic scrambling required!

Here’s how it goes down in my kitchen:

First, crack the eggs into a bowl and beat lightly with the milk, salt and pepper. Don’t overdo it or they get foamy.

Melt your butter in a skillet on medium-low heat. I prefer cast iron or nonstick for easy egg flipping – stuck on egg is no joke!

Pour the eggs in and wait just a few seconds for the bottom to barely start to set.

NOW is when the magic happens! Start slow, gentle strokes back and forth across the bottom and around the sides with a rubber spatula or wooden spoon. This loosens up the setting egg and lets the raw egg flow underneath to cook.

After about 30 seconds, begin gently folding the eggs too, lifting and turning with care.

Keep up the easy strokes and folds for a total cook time of just 60 seconds. Remove the pan from heat just before the eggs look totally done to your liking. They’ll finish cooking from residual heat.

And voila! A fluffy pile of perfect, softly scrambled eggs ready for toast-topping and tummy-filling.

The inside should be moist and shiny, not a speck of uncooked egg, with the fluffiest curds this side of your favorite breakfast joint. Makes me hunger just looking at ‘em!

I like to serve these cloud-like scrambled eggs on crispy buttered toast – my homemade no-knead artisan bread does the trick. But a English muffin, biscuit or even a humble bagel will do.

However you take your eggs girls, may your mornings be filled with cozy breakfasts, strong coffee, and the love of your dearest kitchen companions! Blessings and joy!

.   Bon Appetit!

Ingredients

. 2-4 eggs
. 1/2 Tbsp milk per egg
. 1/4 tsp salt
. Freshly ground black pepper
. 1 Tbsp butter
. Slices of bread toasted

Instructions

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