🥚 The Secret Chefs Don’t Want You to Know: How to Make the Creamiest, Fluffiest Scrambled Eggs in Just 5 Minutes!

• 4 large eggs
• 2 tbsp whole milk, cream, or crème fraîche (optional, for creaminess)
• 1 tbsp butter (or olive oil)
• Salt & freshly ground black pepper to taste
• Optional: Chopped chives, shredded cheese, or a pinch of paprika

✅ Use fresh, high-quality eggs — the flavor makes a difference.

🔥 Instructions

1. Whisk the eggs
   • Crack eggs into a bowl.
   • Add milk or cream (if using), salt, and pepper.
   • Whisk just until blended — don’t overbeat.
2. Heat the pan
   • Place a non-stick or well-seasoned skillet over medium-low heat.
   • Add butter and let it melt, swirling to coat the pan.
   • Don’t let it brown.
3. Pour in the eggs
   • Add the egg mixture to the pan.
   • Let it sit for 10 seconds to start setting at the edges.
4. Stir gently and constantly
   • Use a silicone spatula to push the eggs from the edges toward the center.
   • Let uncooked egg flow into the empty space.
   • Repeat — slow, soft folds — every 10–15 seconds.
5. Remove from heat early
   • When the eggs are mostly set but still slightly glossy (about 2–3 minutes), take the pan off the heat.
   • The residual heat will finish cooking them — this prevents dryness.
6. Serve immediately
   • Transfer to warm plates.
   • Top with a pat of butter, fresh herbs, or cheese if desired.

🧈 Serve with toast, avocado, or breakfast potatoes for a complete meal.