Scrambled eggs can be prepared in different ways depending on how much time you have, how soft or firm you like them, and how you plan to serve them. Here are three techniques:
1. Soft and Creamy Scrambled Eggs
This method gives you delicate, custardy eggs that melt in your mouth.
Crack the eggs into a bowl.
Add a splash of milk or cream, a pinch of salt and pepper, and beat them thoroughly until the mixture is uniform and slightly frothy.
Melt about a teaspoon of butter in a nonstick pan over low heat.
Pour the eggs into the pan and start stirring slowly with a spatula.
Keep the eggs moving gently. Stir in circles and scrape the sides of the pan often to prevent sticking.
As soon as the eggs begin to set but are still slightly glossy and runny, remove them from the heat. The residual heat will finish cooking them.
Taste, season again if needed, and serve immediately.
2. Fluffy, Well-Cooked Scrambled Eggs
If you prefer firmer eggs or want to use them in breakfast sandwiches or burritos, try this approach:
Beat the eggs with seasoning and a splash of milk as above.
Heat butter in a pan over medium or medium-high heat.
Pour in the eggs and stir continuously. The key is to keep the eggs moving so they cook evenly.
They will puff up and set quickly—be ready to take them off the heat just before they look completely dry.
This method gives you fluffy, tender eggs with a bit more structure.
3. Quick Microwave Scrambled Eggs (For Busy Mornings):
Continued on next page
