Soft, creamy scrambled eggs come from gentle heat and patient stirring rather than a hot, fast cook. With just eggs, a little fat, and salt, you can get a tender result instead of dry, rubbery curds. This method works for a quick breakfast or a base for other dishes.
What you'll need
- Eggs
- Butter or oil
- Salt
- A bowl and fork or whisk
- A non-stick pan
- A spatula
Step by step
- Beat the eggsCrack two or three eggs into a bowl and whisk with a fork until the yolks and whites are fully blended and slightly frothy.
- Heat the pan gentlySet a non-stick pan over low to medium-low heat and melt a knob of butter, swirling to coat the base.
- Pour in the eggsAdd the beaten eggs and let them sit for a few seconds before you start moving them.
- Stir slowly and constantlyUse a spatula to push the eggs from the edges to the center, forming soft folds as they slowly set.
- Pull them off earlyTake the pan off the heat while the eggs still look slightly wet, since they keep cooking from residual heat.
- Season and serveAdd a pinch of salt at the end and serve straight away while soft and creamy.
Handy tips
- Salt at the end rather than the start, as salting too early can make eggs watery.
- Keep the heat low; the biggest cause of dry eggs is cooking them too hot and too fast.
- A splash of milk or a small extra knob of butter stirred in near the end adds richness.
FAQ
Should I add milk to scrambled eggs?
It is optional. A small splash can make them softer, but good technique matters more; overcooking is what usually makes eggs dry, not the lack of milk.
Why are my scrambled eggs watery?
This often comes from salting too early or undercooking. Season at the end and cook until just set but still soft.
How many eggs per person?
Two eggs is a typical single serving, and three makes a more filling portion. Scale up the fat and pan size accordingly.