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The Best Creamy and Fluffy Scrambled Eggs

A close-up of soft, creamy, and bright yellow scrambled eggs piled high on a white plate.
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Make soft, creamy, and fluffy scrambled eggs using a low and slow cooking method. This recipe focuses on technique for a perfect breakfast every time.

Ingredients

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

Instructions

  1. In a medium bowl, whisk the eggs vigorously with the half and half, salt, and pepper until the mixture is uniform and slightly frothy. This incorporates air for fluffiness.
  2. Place a non-stick skillet over low heat. Add the butter and let it melt completely until it foams slightly.
  3. Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
  4. Using a heat-resistant rubber spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
  5. Continue this gentle pushing and folding motion slowly across the pan. Do not stir rapidly; you want large, soft curds, not small, dry pieces.
  6. Cook until the eggs are mostly set but still look slightly wet and glossy. This low heat cooking ensures creaminess.
  7. Remove the pan from the heat immediately. The residual heat will finish cooking the eggs to a perfect, soft consistency.
  8. Serve immediately on toast or as a side dish.

Notes

  • For extra richness, add 1 teaspoon of cold butter right before removing the eggs from the heat and gently fold it in.
  • If you prefer cheese, stir in 1/4 cup of shredded cheddar or Gruyère during the last minute of cooking.
  • For a high protein breakfast, omit the half and half and use only eggs.

Nutrition

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