Creamiest, Fluffiest Scrambled Eggs

Step 1: Whisk the Eggs

1. Crack the eggs into a bowl.
2. Add milk or cream (if using), a pinch of salt, and whisk until fully combined and slightly frothy.
   Tip: Whisking well incorporates air, which helps with fluffiness.

Step 2: Heat the Pan

1. Place a nonstick skillet over low heat.
2. Melt the butter, making sure it doesn’t brown — just gently foamy.

Step 3: Cook Low & Slow

1. Pour in the eggs.
2. Let them sit undisturbed for 10–15 seconds, then use a silicone spatula to gently push eggs from the edges toward the center.
3. Continue slowly stirring and folding the eggs, pausing between stirs to let them set slightly.
4. Remove from the heat when they look slightly underdone — they’ll continue cooking from residual heat.

Step 4: Finish & Serve

• Season with extra salt and pepper if needed.
• Top with chives, parsley, or shredded cheese.
• Serve immediately on toast, croissants, or alongside crispy bacon.

Tips for Extra Creamy Eggs:

• Add a teaspoon of cream cheese or mascarpone while cooking for extra richness.
• Use low heat — cooking too fast makes eggs dry and rubbery.
• Stir gently rather than vigorously to keep big, fluffy curds.