To scramble eggs, start by cracking the eggs into a bowl and whisking them until the yolks and whites are fully combined. Add a little milk, plant milk, or water to make the eggs creamier if desired. Heat a nonstick skillet over medium heat and add butter or olive oil. Pour the eggs into the pan and let them cook undisturbed for a few seconds. Then, gently stir and fold the eggs with a spatula, scraping the bottom and sides of the pan to form soft curds. Cook over medium-low heat, folding frequently until the eggs are almost fully set but still slightly runny. Remove from heat and season with salt and pepper. Serve immediately for soft, creamy scrambled eggs.

Key Ingredients

• Eggs (3 or 4 per serving)
• A teaspoon of milk, plant milk, or water (optional for creaminess)
• Butter or olive oil for the pan
• Salt and pepper to taste

Cooking Tips

• Use medium or medium-low heat to avoid overcooking.
• Stir gently and often, pushing cooked eggs from the edges toward the center.
• Remove the eggs from heat slightly before they are fully set; residual heat will finish cooking.
• For extra flavor, garnish with fresh herbs like chives if desired.

This method results in soft, creamy, and flavorful scrambled eggs in under 5 minutes.