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Perfect Scrambled Eggs

Once you get a taste for how velvety and scrumptious scrambled eggs can be, it's hard to go back. Perfect scrambled eggs can't be rushed, but they're so worth it!
Prep Time 2 minutes
Cook Time 15 minutes
Course Breakfast
Servings 4 people

Equipment

  • pan
  • Mixing bowl
  • Spatula

Ingredients
  

  • 2 tbsp butter
  • 8 eggs
  • 1/4 cup milk or cream
  • 1/2 tsp dried parsley
  • 1/2 tsp dried dill
  • 1/3 cup grated cheese
  • salt & pepper to taste

Instructions
 

  • Melt the butter in a skillet over medium-low heat.
  • While the butter melts, whisk the eggs, milk and herbs together.
  • When the butter looks like it's getting close to bubbling, add the eggs and immediately scrape the pan with a spatula, stirring constantly.
  • Remove the eggs from the heat and continue scraping.
  • Return the eggs to the heat and continue scraping. Repeat this step and the previous one until the eggs take shape.
  • When the eggs stick together, remove from the heat and season with pepper.
  • Move the pan back to the heat and stir in the cheese. Remove from the element, taste, and add salt if needed.
  • Serve and enjoy!

Notes

  • I always eyeball the milk, adding as much as I think is needed. I encourage you to do the same! 
  • If you have access to fresh herbs, use those instead of their dried counterparts. Add as much or as little as  you like. 
  • Instead of the cheese, try adding a couple of tablespoons of crème fraîche or sour cream to slow down the cooking. 
  • Perfect scrambled eggs are soft. When they start sticking together, be careful not to overcook them. Be warned: they will not look like typical scrambled eggs. 
Keyword Eggs