🧾 Ingredients
Serves 1–2
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4 large eggs
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2 tbsp milk or cream (optional, makes eggs creamier)
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Salt and pepper, to taste
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1–2 tsp butter or oil
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Optional toppings: chopped herbs (parsley, chives, coriander), cheese, or sautéed vegetables
👩🍳 Instructions
1. Beat the eggs
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Crack the eggs into a bowl.
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Add milk, salt, and pepper.
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Whisk until fully combined and slightly frothy.
2. Heat the pan
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Place a non-stick skillet over medium-low heat.
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Melt butter or heat oil until it coats the pan.
3. Cook the eggs
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Pour eggs into the pan.
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Let them sit 10–15 seconds without stirring.
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Gently stir with a spatula, pushing eggs from edges toward the center.
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Repeat occasionally, letting the eggs form soft curds.
4. Finish
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Remove from heat just before fully set, as eggs continue cooking with residual heat.
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Top with herbs, cheese, or other optional toppings.
5. Serve
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Serve immediately on a plate with toast, avocado, or your favorite breakfast sides.
💡 Tips for Perfect Scrambled Eggs
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Low and slow: Medium-low heat gives creamy, tender eggs instead of dry, rubbery ones.
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Don’t over-stir: Gentle folding forms soft curds.
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Add dairy carefully: Milk or cream makes eggs softer, but don’t add too much.
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Season at the end: Some chefs add salt at the end to avoid watery eggs.
I can also give a Pakistani-style version with spices like black pepper, green chilies, and coriander to make the scrambled eggs more flavorful and aromatic. Do you want me to do that?
