Fluffy Scrambled Eggs
A quick, protein-packed breakfast, these fluffy scrambled eggs are creamy, soft, and perfectly seasoned. Ideal for busy mornings or a healthy start to your day.
COOK TIME: 5 minutes
PREP TIME: 3 minutes
SERVINGS: 2
INGREDIENTS
4 large eggs
2 Tbsp milk, any kind
1/8 tsp fine sea salt
1 Tbsp unsalted butter
2 tsp chives, finely chopped, optional
Freshly ground black pepper, optional
INSTRUCTIONS
In a medium mixing bowl, combine 4 eggs, 2 Tbsp milk, and 1/8 tsp fine sea salt. Beat together with a fork until the eggs are fully blended and slightly frothy.
Place a large non-stick skillet over medium-low heat. Add 1 Tbsp unsalted butter and let it melt and foam without browning.
Pour the beaten eggs into the skillet. Let them sit for 15–20 seconds until the edges and bottom begin to set.
Using a silicone spatula, gently pull the cooked eggs from the edges toward the center, allowing the uncooked eggs to flow to the bottom. Continue this motion around the skillet until eggs are mostly set but still slightly creamy.
Remove from heat. The residual heat will finish cooking the eggs to a safe temperature of 160°F.
Sprinkle with finely chopped chives and freshly ground black pepper if desired. Serve immediately.
Storage: Leftover scrambled eggs can be stored in an airtight container in the refrigerator for up to 24 hours. Reheat gently over low heat or in the microwave until warmed through.
Ingredient Substitutions:
Milk: Any type of milk or plant-based milk (soy, oat, almond) works.
Butter: Can be swapped with olive oil or non-stick spray for a lighter version.
Chef’s Tip: Stir gently and slowly to maintain a creamy texture and avoid overcooking.
Disclaimer: Ensure eggs are fully cooked to reach a safe internal temperature of 160°F. This recipe does not include raw meat or fish.