For a dish with so few ingredients, scrambled eggs can be polarizing. The ways to make it are numerous; you can make scrambled eggs and add cream or buttermilk for richness, whip the eggs with a whisk for fluffiness, or decorate your scrambled eggs with a generous sprinkle of bacon bits, cheese, and chives.
My favorite way to cook scrambled eggs is simple: scrambled with a fork and cooked in a lot of butter. How fluffy you like your eggs is based on individual taste, but scrambled eggs with little whisking and fluffing create a hearty yet silky texture that bursts with buttery flavor.
2 tablespoons of butter seems like a lot, but cooking eggs slowly with more butter than usual creates this juicy consistency with cheese-like flavor. Adding fats such as butter and olive oil to food make your dishes tastier because fat carries flavor and texture for an enriched eating experience.
I love to make this and put it on top of homemade white bread. It’s simple, but homemade toast with scrambled eggs is surprisingly satisfying!
WHY YOU’LL LOVE THIS RECIPE
- Cooks in 5 minutes or less
- 2 ingredients
- Super creamy and buttery texture
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Medium skillet – Use a medium skillet to cook the eggs evenly.
Fork/whisk – For this recipe, I use a fork, but feel free to use a whisk. Many cooks use a whisk to whip air into the eggs for an airy and light texture. I prefer to use a fork because a whisk may put so much air into the eggs that the mixture ends up frothy and light ― if that is your preference, go with this method! Using a fork puts less air into the eggs, creating a smooth and silky texture.
Turner/spatula – A turner or spatula is used on an inverted angle to help gather and chop the eggs as they cook.
- 4 eggs
- 2 tbsp butter
- Salt and pepper to taste
Crack all of the eggs into a medium mixing bowl and season with salt and pepper. Mix or whisk the eggs until none of the white remains.
Heat a medium skillet over medium-high heat. Place the butter into the skillet, allowing it to bubble in the pan, but do not burn it.
Turn the heat down to low and add the eggs into the skillet.
Every 10 to 20 seconds, use the turner or spatula on an inverted angle to pull the eggs from the perimeter of the pan to the center of the pan. The eggs should pull away easily from the skillet. Chop the eggs with the spatula. Take the eggs off of the heat if they begin to cook too quickly.
Continue pulling the eggs from the edge of the skillet toward the center of the pan and chopping until the eggs a little liquid left. Take the eggs off the heat and chop and flip the eggs until they are cooked. The eggs should not be burnt, nor should they be runny, but creamy and silky. Finish with extra pepper.
Serve the eggs on toasted bread, with French toast, or with any of your favorite additives! Try it on homemade white sandwich bread or sourdough.
- To dress up your scrambled eggs, add bacon bits, shredded cheddar, and chives.
- It is important not to use high heat when cooking scrambled eggs. This will burn them on the bottom and make them tough to chew.
- Use a whisk if you would like them fluffy. Use a fork for a silky and firm texture.
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