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The Best Creamy and Fluffy Scrambled Eggs

A close-up of fluffy, creamy scrambled eggs garnished with freshly chopped chives and cracked black pepper.
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Learn the simple technique to make soft, creamy, and fluffy scrambled eggs every time, perfect for a quick and satisfying breakfast.

Ingredients

Scale
  • 4 large eggs
  • 2 tablespoons half and half (or milk/cream)
  • 1 tablespoon unsalted butter
  • Pinch of salt
  • Pinch of black pepper
  • 1 teaspoon fresh chives, chopped (optional)

Instructions

  1. In a medium bowl, whisk the eggs vigorously until the yolks and whites are completely combined and slightly frothy. Whisk in the half and half, salt, and pepper.
  2. Place a non-stick skillet over low heat. Add the butter and let it melt completely until the foam subsides. Do not let the butter brown.
  3. Pour the egg mixture into the skillet. Let the eggs sit undisturbed for about 30 seconds until the edges just begin to set.
  4. Using a silicone spatula, gently push the cooked egg from the edge toward the center, tilting the pan so the uncooked egg flows underneath. Repeat this process slowly around the pan.
  5. Continue cooking on low heat, gently folding and stirring the eggs every few seconds. Do not over-stir or scramble aggressively; you want large, soft curds.
  6. When the eggs are mostly set but still look slightly wet and glossy (this is key for creaminess), remove the pan from the heat. The residual heat will finish cooking them.
  7. Stir in the fresh chives, if using. Serve immediately.

Notes

  • For the creamiest texture, cook low and slow. High heat causes the eggs to dry out quickly.
  • If you are planning your weekly meals, this recipe is a fast addition to any meal planning schedule.
  • For an extra rich flavor, substitute a small amount of the half and half with heavy cream.

Nutrition

Find it online: https://carlacooking.com/creamy-fluffy-scrambled-eggs-recipe/