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Fluffy Scrambled Eggs

Soft, creamy, cloud-like scrambled eggs made with a few simple tricks for the fluffiest texture. Ready in about 13 minutes for a perfect quick breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 large eggs
  • 1/4 cup whole milk or heavy cream
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp butter
  • fresh chives, chopped for garnish, optional

Method
 

  1. Crack the eggs into a bowl, add the milk, salt, and pepper. Whisk vigorously for 30-45 seconds until fully combined and slightly frothy.
  2. Melt the butter in a nonstick skillet over medium-low heat.
  3. Pour in the egg mixture. Let it sit undisturbed for 20-30 seconds until the edges just begin to set.
  4. Using a spatula, gently push the eggs from the edges toward the center, forming soft curds. Continue folding and pushing every 20-30 seconds.
  5. Remove from the heat when the eggs are just set but still slightly glossy - they will continue cooking from residual heat until fully done at 160F.
  6. Serve immediately, garnished with chives if desired.

Notes

Serve immediately for the best texture, since scrambled eggs continue to firm up as they sit. This recipe is completely alcohol-free and halal-friendly by design.