perfect scrambled eggs

Here’s a simple method for soft, creamy scrambled eggs.

Ingredients (2 servings)

• 4 large eggs
• 2 tablespoons butter
• Salt, to taste
• Freshly ground black pepper, to taste

Optional:

• 1–2 tablespoons milk or cream (not necessary, but some people like the texture)
• Chopped chives or parsley for garnish

Instructions

1. Whisk the eggs well.
   Beat the eggs until the yolks and whites are completely combined. If using milk or cream, whisk it in now.
2. Heat the pan gently.
   Use a nonstick skillet over low to medium-low heat. Melt the butter without letting it brown.
3. Cook slowly.
   Pour in the eggs. Let them sit for a few seconds, then gently stir with a silicone spatula, pushing the eggs from the edges toward the center.
4. Keep them moving.
   Continue stirring slowly, forming soft curds. Don’t rush—lower heat produces creamier eggs.
5. Remove from the heat early.
   When the eggs are mostly set but still look slightly glossy, take the pan off the heat. The residual heat will finish cooking them.
6. Season and serve.
   Add salt and pepper just before serving. Garnish with fresh herbs if desired.