How to Make Perfect Scrambled Eggs Every Time: Soft, Creamy & Delicious!

Scrambled eggs are a breakfast classic, but achieving soft, creamy, and perfectly cooked eggs can be trickier than it seems. Many people end up with eggs that are either rubbery, dry, or unevenly cooked. The secret lies in careful preparation, gentle cooking, and knowing exactly how to handle the eggs. Here’s a step-by-step guide to making scrambled eggs that are indulgent, fluffy, and restaurant-quality every time.

Ingredients You’ll Need

4 large eggs (preferably fresh)
2 tablespoons whole milk or cream (optional, for extra creaminess)
Salt and pepper, to taste
1 tablespoon butter (unsalted is best)
Fresh herbs for garnish (optional, like chives, parsley, or dill)

Step 1: Crack and Whisk the Eggs

Crack your eggs into a medium-sized bowl.
Add a pinch of salt and a splash of milk or cream if desired. The dairy adds extra softness and creaminess to the eggs.
Whisk the eggs gently but thoroughly until the yolks and whites are completely combined. Don’t overbeat—just enough to incorporate air and create a uniform mixture.

Pro tip: For an ultra-smooth texture, you can strain the eggs through a fine sieve to remove chalazae (the stringy white parts).