Description
This classic scrambled eggs recipe offers a simple, quick, and delicious way to enjoy fluffy, soft eggs with a creamy texture. Perfect for breakfast or a light meal, these scrambled eggs are gently cooked with olive oil or butter and seasoned to taste, making them a versatile and satisfying dish.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
For Cooking
- Extra-virgin olive oil or butter (for the pan)
- Sea salt, to taste
- Freshly ground black pepper, to taste
Optional Garnish
- Chopped fresh chives
Instructions
- Prepare the eggs: Crack the eggs into a medium bowl and add the milk or water. Whisk briskly until the mixture is smooth, and no streaks of egg white remain, ensuring an even texture.
- Heat the pan: Lightly brush a small nonstick skillet with olive oil or melt a little butter over medium heat until the fat is hot but not smoking, preparing the surface for gentle cooking.
- Start cooking the eggs: Pour the egg mixture into the skillet and allow it to cook undisturbed for a few seconds so the eggs begin to set at the bottom, creating the base for soft curds.
- Form curds gently: Using a rubber spatula, pull the eggs from the edges toward the center to form large, soft curds. Continue to fold and stir gently over medium-low heat, scraping the pan bottom and sides frequently to cook evenly and prevent drying.
- Finish and season: Remove the pan from heat while the eggs are mostly set but still slightly runny for a creamy consistency. Season with salt and freshly ground black pepper to taste, and garnish with chopped fresh chives if desired before serving.
Notes
- Use fresh eggs for best taste and texture.
- Adding milk or water helps produce softer, fluffier eggs.
- Cook eggs on medium to medium-low heat to avoid browning and achieve creamy curds.
- Remove eggs from heat just before completely set as they will continue to cook off the heat.
- Optional chives add a fresh herbal note and a pop of color.
