Perfect Scrambled Eggs
Crack & whisk: Crack the eggs into a bowl, add milk or cream if using, a pinch of salt, and whisk until well combined and slightly frothy.
Heat the pan: Place a non-stick skillet over medium-low heat. Add the butter and let it melt gently.
Cook the eggs: Pour in the eggs. Let them sit for a few seconds, then gently stir with a spatula, pushing from the edges toward the center.
Slow & gentle: Continue stirring occasionally. For creamy eggs, cook slowly over low heat. For firmer eggs, raise the heat slightly.
Remove early: When the eggs are still slightly soft and glossy, remove them from the heat – they’ll keep cooking from residual heat.
Finish & serve: Season with black pepper, garnish with fresh herbs, and serve warm.
