🛒 IngredientsIngredient meal kits
3–4 large eggs, fresh and cold
1 tbsp whole milk, cream, or crème fraîche (optional — adds silkiness)
Pinch of salt (add early for better texture)
Freshly cracked black pepper, to taste
1 tbsp unsalted butter (or olive oil, but butter wins)
Optional upgrades: Chives, grated cheese, hot sauce, smoked paprika
🔥 Pro Tip: Use room-temperature eggs if possible — they scramble more evenly.
👩🍳 Step-by-Step Instructions
1️⃣ Whisk with Purpose
Crack eggs into a bowl.
Add milk/cream (if using), salt, and a splash of pepper.
Whisk just until blended — no need for froth or air. Over-whipping = puffier, drier eggs.
💡 Why add salt now? It helps break down proteins for a smoother, more tender curd.
2️⃣ Prep Your Pan
Place a non-stick skillet over medium-low heat.
Add butter and let it melt slowly, swirling to coat the pan.
Wait until butter foams slightly but doesn’t brown.
🔥 Low and slow is key — high heat makes eggs tough!
3️⃣ Pour & Stir Gently
Pour in egg mixture.
Let sit 10 seconds, then gently push from the edges toward the center with a silicone spatula.
Repeat every 15–20 seconds — folding, not scrambling aggressively.
🥄 Think: soft waves, not chunks.
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