Scrambled Eggs

Eggs, of course!
Milk, plant milk, or water
Extra-virgin olive oil or butter, for the pan
And pepper!

Scrambled eggs provide a delightful indulgence in daily life. When preparing them, every bite is savored. They possess a soft and creamy texture, rich flavors, and the best part is they cook in less than 5 minutes. Isn't that amazing? Numerous websites claim to have the ultimate scrambled eggs recipe, but the concept of "best" is subjective when it comes to scrambled eggs. You can enhance them with butter or sour cream, or keep them simple, just like this recipe. The following directions outline an easy method to prepare scrambled eggs on regular weekday mornings.


Begin by beating the eggs. In a medium bowl, thoroughly whisk the eggs until the yolk and whites are fully combined. Add the milk or water to the beaten eggs and whisk again until the mixture is an even yellow color, without any translucent spots or streaks.

Next, gently preheat the pan. Coat a small nonstick skillet with olive oil or melt a small amount of butter inside it. Warm the skillet over medium heat.

Now it's time to cook the eggs. Pour the egg mixture into the skillet and let it cook undisturbed for a few seconds. Then, use a rubber spatula to gently scrape across the bottom of the pan, creating large, soft curds of scrambled eggs.

Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Ensure the spatula reaches the bottom and sides of the pan, forming curds and preventing any part of the eggs from drying out.

For a soft and creamy scramble, stop cooking when the eggs are mostly set, but a small amount of liquid egg remains. Remove the pan from the heat, and season with salt and pepper according to taste.

That's it! The entire process takes less than 5 minutes.