Ingredients
Ingredients
- 2 tablespoons unsalted butter or extra virgin olive oil
- 4 large eggs
- Flaky sea salt, to taste
Instructions
- Heat the pan: Melt the unsalted butter in a non-stick pan or heat the oil over medium-low heat. Preheating ensures the pan is perfectly ready when the eggs are added.
- Prepare the eggs: Crack the eggs into a bowl with enough space to whisk them. Use a fork, small whisk, or an immersion blender to beat the eggs well, breaking yolks and incorporating air for fluffiness.
- Cook the eggs: When the butter begins to bubble or the pan feels warm to the touch, gently pour the beaten eggs into the pan.
- Form the curds: As the eggs start to set and edges turn opaque, use a wooden spoon or spatula to pull the curds gently toward the center. Avoid flipping; keep folding until there is no remaining liquid egg. Tilt the pan if needed to let uncooked egg flow to a clear spot.
- Serve immediately: Transfer the scrambled eggs onto a plate right away, season with flaky sea salt, and enjoy while warm and tender.
- Feedback: Try this easy scrambled eggs recipe and share your experience in the ratings or comments.
Notes
- Use a non-stick pan to avoid sticking and for easier stirring.
- Whisking the eggs well before cooking adds air and makes the texture fluffy.
- Control the heat carefully, medium-low is best to prevent overcooking.
- Serve immediately for the best creamy texture.
- Optional: Customize with additions like herbs, cheese, or vegetables if desired.
- Prep Time: 3 minutes
- Cook Time: 7 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
