👩‍🍳 Step-by-Step Instructions

1. Whisk the Eggs

• Crack eggs into a bowl and whisk until smooth and pale yellow.
• Stir in milk or cream, salt, and pepper.

2. Heat the Pan

• Use a nonstick skillet over medium-low heat.
• Melt butter or warm olive oil to coat the pan.

3. Pour & Set

• Add egg mixture to the pan.
• Let sit for 30 seconds to begin setting at the edges.

4. Stir Gently

• Use a spatula to push cooked edges toward the center.
• Tilt the pan to let uncooked egg flow outward.
• Continue folding slowly to form soft curds.

5. Finish & Serve

• Remove from heat while eggs are still slightly runny — they’ll finish cooking off the heat.
• Fold in cheese, herbs, or veggies if desired.
• Plate immediately and garnish with extra toppings.

🌟 Tips for Success

• Low heat = creamy texture
• Don’t overcook — stop while slightly wet
• Whisk well for fluffiness
• Add dairy to prevent sticking and boost richness
• Stir slowly to preserve curds

❌ Common Mistakes

• High heat = rubbery eggs
• Overbeating = deflated texture
• Early toppings = soggy results

🍽️ Why Everyone Loves Them

Scrambled eggs are endlessly versatile — serve them plain, pile them on toast, or pair with roasted veggies. They’re quick, comforting, and always a hit, whether it’s breakfast, brunch, or a late-night snack.