Creamy Scrambled Eggs (The Ultimate Guide)
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- Egg (preferably free-range) | 2 unit(s)
- Salt | 1 coffee spoon
- Black pepper | to taste
- Butter | 1 teaspoon
- Crack the eggs into a bowl and season with salt and pepper. Whisk lightly until the whites and yolks are incorporated but do not foam.
- Heat the butter in a nonstick skillet. And once the pan is hot, stir with a spatula non-stop. It's only about 30 seconds to a maximum of 1 minute.
- It is essential to remove the eggs that are still creamy from the skillet. The residual heat of the egg will finish the cooking. If you leave it in the frying pan, it continues to transfer heat to the egg and the wind dries it out and overcooked.
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