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Scrambled Eggs

Classic fluffy scrambled eggs that are creamy, savory, and perfect for any breakfast occasion.
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Prep Time 5 minutes
Cook Time 3 minutes
Total Time 8 minutes
Servings: 2 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 large large eggs Use room temperature eggs if possible for better scrambling.
  • 1 tablespoon half and half Milk can be substituted if out of half and half.
  • 1/4 teaspoon Kosher salt
  • 1 pinch black pepper Generous pinch.
  • 1 tablespoon unsalted butter Or your favorite oil.

Method
 

Preparation
  1. Add eggs, half and half, salt, and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside.
Cooking
  1. Heat a medium-sized, non-stick sauté pan over medium heat. Add butter and swirl to coat.
  2. Once the butter has melted, pour the egg mixture into the pan and let it sit undisturbed for about 1 minute.
  3. From the outer edges of the pan, gently push the eggs toward the center, allowing uncooked eggs to flow outward. Avoid stirring.
  4. Continue until eggs are not liquid, then reduce heat to medium-low and gently fold the eggs to cook evenly.
  5. Cook to your liking, ideally no more than 3 minutes for a soft scramble. Remove from the heat and serve immediately.

Notes

Store leftovers in an airtight container in the fridge for up to 2-3 days and reheat slowly over medium heat with a splash of milk or butter.