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The Best Creamy and Fluffy Scrambled Eggs

Close-up of perfectly fluffy, creamy yellow scrambled eggs served in a white bowl.
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Learn the simple technique for making soft, creamy, and fluffy scrambled eggs every time, perfect for a quick and satisfying breakfast.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons half and half (or milk/cream)
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Crack the eggs into a medium bowl. Add the half and half, salt, and pepper.
  2. Whisk the mixture vigorously with a fork or whisk until the yolks and whites are completely combined and slightly frothy. This incorporates air for fluffiness.
  3. Place a non-stick skillet over low heat. Add the butter and let it melt completely until it foams slightly.
  4. Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
  5. Using a rubber spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
  6. Continue this low and slow pushing and folding motion. Do not stir rapidly; you want large, soft curds, not small, dry pieces.
  7. Cook until the eggs are mostly set but still look slightly wet. Remove the pan from the heat immediately; the residual heat will finish cooking them to a creamy consistency.
  8. Serve right away for the best texture.

Notes

  • For extra flavor, add 1 teaspoon of finely chopped fresh chives just before serving.
  • If you prefer a richer texture, substitute the half and half with heavy cream.
  • Cooking over low heat is the secret to achieving custardy, creamy scrambled eggs. Do not rush this step.

Nutrition

Find it online: https://rosatasty.com/creamy-fluffy-scrambled-eggs-recipe/