Simple Scrambled Eggs
Soft, creamy scrambled eggs in five minutes — a high-protein breakfast staple.
Prep3 min
Cook5 min
Total8 min
DifficultyEasy
Base yield2 servings
Best for protein · quick breakfast
Gentle heat and constant stirring are the whole trick: pull the pan off just before the eggs look done and let residual heat finish them.
Ingredients
Servings
servings
Scaling note. Doubling barely changes the cooking time, but use a wider pan so the eggs still cook in a thin layer — a crowded pan steams instead of scrambling.
- 4 large eggs , beaten
- 30 ml whole milk
- 14 g butter
- a pinch fine sea salt not scaled
- to taste black pepper not scaled
- 5 g fresh chives , finely chopped (optional – can be omitted)
Instructions
-
1
Crack the eggs into a bowl, add the milk and a pinch of salt, and beat until fully blended with no streaks of white.
-
2
Melt the butter in a non-stick pan over low-medium heat until it foams but does not brown.
-
3
Pour in the eggs. Wait a few seconds, then stir slowly and constantly with a spatula, folding the setting curds into the liquid.
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4
Pull the pan off the heat while the eggs still look slightly wet — residual heat finishes them. Season with pepper, scatter over the chives and serve at once.