The Best Creamy and Fluffy Stovetop Scrambled Eggs
Learn the simple technique for making velvety, custardy, and fluffy scrambled eggs quickly on the stovetop.
- Prep Time: 2 min
- Cook Time: 5 min
- Total Time: 7 min
- Yield: 1 serving
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 large eggs
- 2 tablespoons whole milk or heavy cream
- 1 teaspoon unsalted butter
- Pinch of salt
- Pinch of black pepper
Instructions
- Crack the eggs into a medium bowl. Add the milk or cream, salt, and pepper. Whisk vigorously until the yolks and whites are fully combined and slightly frothy.
- Place a non-stick skillet over medium-low heat. Add the butter and let it melt until it foams slightly.
- Pour the egg mixture into the warm skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
- Using a heat-resistant spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath.
- Continue this gentle pushing and folding motion slowly. Keep the heat low to prevent browning and promote creaminess.
- When the eggs are mostly set but still look slightly wet and glossy (this is key for creaminess), remove the pan from the heat immediately. The residual heat will finish cooking them.
- Serve right away for the softest texture.
Notes
- For fluffier eggs, whisk in 1 tablespoon of water instead of milk and cook over medium heat, stirring constantly until large, soft curds form.
- To make eggs for a crowd, multiply the ingredients and use a larger, heavy-bottomed pan over low heat, stirring more frequently.
- If adding cheese, stir it in during the last 30 seconds of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 1
- Sodium: 150
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 0
- Protein: 18
- Cholesterol: 450