🍳 The Foolproof Scrambled Egg Method
Scrambled eggs seem simple, but getting them soft, creamy, and not rubbery takes a little technique. Here’s a teen-friendly, easy-to-follow method:
Ingredients (per 2 eggs)
- 2 large eggs
- 2 tablespoons milk or cream (optional, makes them creamier)
- Salt and pepper to taste
- 1 teaspoon butter or oil
Instructions
1️⃣ Whisk eggs properly
- Crack eggs into a bowl.
- Add milk, salt, and pepper.
- Whisk vigorously until yolks and whites are fully blended and slightly frothy.
2️⃣ Heat the pan
- Place a non-stick skillet over medium-low heat.
- Add butter and let it melt, coating the pan evenly.
3️⃣ Cook slowly
- Pour eggs into the pan.
- Let them sit undisturbed for 5–10 seconds.
- Use a spatula to gently push the eggs from the edges toward the center.
4️⃣ Stir gently
- Continuously but gently stir, scraping the bottom.
- Cook slowly—low heat is key to creamy, soft eggs.
5️⃣ Remove slightly early
- Eggs continue to cook from residual heat.
- Remove from pan just before fully set to avoid dryness.
6️⃣ Serve immediately
- Enjoy plain or with toast, cheese, herbs, or veggies.
Pro Tips
- Creamier eggs: Use a splash of cream or cream cheese.
- Fluffy eggs: Whisk extra air into the eggs before cooking.
- Flavor ideas: Fresh herbs, shredded cheese, diced tomatoes, or avocado.
- Non-stick pan is essential for easy, even cooking.