Follow these simple steps and recipe on how to make the best scrambled eggs, which result in pillow-y, fluffy, creamy, flavorful eggs every time!
Prep Time: 3mins
Cook Time: 3mins
Total Time: 6mins
black pepper, for serving
fresh chopped herbs, for serving
In a medium mixing bowl, aggressively whisk together the eggs, half-n-half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.
Remove from the heat when the eggs still shimmer with some moisture.
Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!
It might seem like such an unnecessary process just for silly scrambled eggs, but it’s worth it. After you try this method a few times, it will seem effortless and you’ll never make them any other way again!
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
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