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Quick & Creamy Breakfast Scrambled Eggs

Kathleen R. Coffey
Soft, creamy scrambled eggs cooked gently to achieve a perfect custard-like texture. A simple, quick breakfast option that’s both nutritious and delicious.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 2

Equipment

  • 1 Medium Non-Stick Skillet
  • 1 Silicone Spatula
  • 1 Whisk
  • 1 Medium Mixing Bowl

Ingredients
  

  • 4 large eggs
  • 1/8 teaspoon kosher salt adjust to taste
  • 1/2 tablespoon unsalted butter or olive oil

Instructions
 

  • Prepare Your Pan: Place a medium-sized non-stick skillet over low to medium-low heat. Add the butter or olive oil and let it melt gently until it starts to bubble slightly. This slow heating helps create a warm, non-stick surface perfect for cooking eggs evenly.
  • Whisk the Eggs: Crack the eggs into a mixing bowl. Sprinkle in the kosher salt and whisk vigorously until the yolks and whites are completely combined and slightly frothy. Allow the mixture to rest at room temperature for 5 to 10 minutes. This resting period improves the texture and helps the eggs cook more uniformly.
  • Start Cooking: Pour the beaten eggs into the heated skillet as soon as the butter begins to foam. Using a silicone spatula, gently stir the eggs in small, circular motions without stopping. This constant movement encourages the formation of tiny, creamy curds and prevents the eggs from sticking or overcooking on the bottom.
  • Develop the Curds: After about 30 seconds, switch to sweeping the spatula in longer, slower strokes across the pan. This technique helps the curds grow larger and creamier while maintaining a tender consistency. Keep the heat low to avoid drying out the eggs.
  • Finish Off the Eggs: Once the eggs look softly set but still a bit glossy and slightly runny in spots, remove the skillet from the heat. Let the residual warmth complete the cooking over the next few seconds. Give the eggs one final gentle stir, then serve immediately with an optional extra pinch of salt, freshly ground black pepper, and some chopped fresh herbs if desired.

Notes

  • Low and Slow: Cooking over low heat is key to achieving creamy scrambled eggs that aren’t dry or rubbery.
  • Carryover Cooking: Remember that eggs continue to cook even after you remove the pan from the heat, so it’s best to take them off just before they seem fully set.
  • Oil Choice: Butter adds richness, but a lighter, fruity olive oil provides a healthier fat option and subtle flavor variation.
  • Resting the Eggs: Allowing the whisked eggs to sit before cooking improves texture and helps the salt dissolve evenly.
  • Serving Ideas: These creamy eggs pair wonderfully with toast, sautéed greens, or fresh tomatoes for a balanced meal.