An old classic. Very simple recipe for when you want to prepare something real quick.
Ingredients List
- 3 eggs
- 1 Tbsp butter
- ~ salt (to taste)
- ~ pepper (to taste)
- ~ Optional: a splash of cream for creamier eggs
Instructions
- Crack the eggs into a small mixing bowl. Make sure there are no shell fragments in the eggs.
- Using a fork or a whisk, beat the eggs until the yolks and whites are fully combined. For creamier scrambled eggs, you can add a splash of cream at this stage.
- Add a pinch of salt and a dash of pepper to the eggs, then whisk again to incorporate the seasoning.
- Place a non-stick frying pan on the stove over medium-low heat. Add the tablespoon of butter to the pan. Allow the butter to melt completely in the pan. Once melted, it should start to foam but not brown. Tilt the pan to coat the bottom evenly with butter.
- Pour the beaten eggs into the pan. Let them sit undisturbed for a few seconds, allowing the edges to start setting.
- Using a spatula, gently stir the eggs, pushing them from the edges towards the center. Continue to stir, making sure not to overcook or let the eggs stick to the pan.
- Keep stirring the eggs until they reach your preferred level of doneness. For soft, creamy scrambled eggs, cook them until they are just set but still slightly runny. For firmer eggs, cook a bit longer until fully set.
- Once the eggs are cooked to your liking, remove the pan from the heat immediately to prevent further cooking.
- Transfer the scrambled eggs to a plate. You can add extra salt, pepper, or garnish with herbs like chives if desired. Serve immediately.
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