These light and fluffy Scrambled Eggs are creamy and moist using the best technique for an easy weekday breakfast.
Total Time:6 minutes
Yield:2 servings 1x
4 large eggs
1/2 tbsp salted butter
salt and pepper to taste
Whisk eggs in a small bowl until the mixture is a solid, unified color (no clumps of egg whites or yolk).
Heat a non-stick pan over medium heat and add in the butter, swirling to coat the pan. Let the butter start to bubble slightly, then pour in the eggs.
Let the eggs sit for about 20 seconds, letting the bottom layer of the eggs start to cook. Use a wooden spoon or spatula to gently push or pull from the sides of the pan, towards the center of the pan, scraping the bottom layer. The top layer of eggs should fill in the gap where you just scraped. Let that layer cook, and then push and pull again.
Keep doing this until the eggs are cooked and still look glossy and moist, then REMOVE the pan from the heat. The residual heat will continue to finish cooking the eggs without overcooking.
Season with salt and pepper to taste. Enjoy right away.
Make Ahead Eggs:
Make sure you follow the directions and don’t overcook the eggs.
Store the cooked eggs in an airtight container in the fridge for up to 5 days.
Reheat, with the lid slightly open, in the microwave until the eggs are heated through. Keeping the lid on will steam the eggs and not let them dry out.