Perfect Scrambled Eggs – Deliciously soft and creamy scrambled eggs that have been cooked to perfection. Serve with buttered toast for the most indulgent breakfast!
Perfect Scrambled Eggs Recipe
On the search for the most perfect scrambled eggs recipe? Look no further!
These scrambled eggs are slowly cooked to perfection, leaving them soft, fluffy, and incredibly creamy. They pair wonderfully with slices of warm, buttered toast and a hot cup of tea or coffee.
It is so quick and easy to make that it is my breakfast of choice most of the time. This recipe serves two, but it can easily be halved to serve one, or even doubled to serve four!
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Large eggs: You’ll need 4.
- Milk: Any type. You can use cream for more rich and creamy eggs, but I personally think milk is just fine here.
- Salt and black pepper: To taste. I use about 1/4 teaspoon salt and a pinch or two of pepper.
- Unsalted butter: For the pan.
How to make Perfect Scrambled Eggs
To make these eggs, simply grab a bowl or jug and whisk together the eggs, milk, salt, and pepper.
In a large frying pan, melt the butter over medium-low heat.
Add the egg mixture. Using a rubber spatula, gently and leisurely push the eggs back and forth, pushing set egg out of the way, and letting raw egg run out onto the pan to cook.
NOTE: The eggs will be very liquidy at first, but will eventually start to form large curds. Gently push these curds back and forth until no raw egg is left.
Continue until the eggs are softly set and creamy.
Remove from the heat, and slide the egg onto a plate or over a slice of buttered toast. Serve and enjoy!
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
These Perfect Scrambled Eggs are:
- super quick and easy to make
- incredibly soft and creamy
- absolutely DELICIOUS
- great paired with buttered toast
Recipe Tips & Notes
- Cook the eggs on medium-low. It may take longer, but do not be tempted to turn the heat up. You will risk overcooking the eggs which will then end up dry and crumbly.
- I highly recommend using a non-stick pan. If not, the eggs will stick to the pan, running the risk of overcooking and burning.
- When cooked to perfection, the eggs can be pushed into a big pile and stay together, indicating that they are cooked and there is no raw egg leaking from the edges into the pan.
- The surface of the eggs should be shiny, indicating that they are creamy and moist.
- Scrambled eggs should not be browned or crispy anywhere. They should be yellow, creamy and soft all the way through.
- You should be able to pile the eggs up high on toast, whereas overcooked, dry eggs with scatter and go everywhere.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
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