Prep time: 5 mins

Cook time: 5 mins

Yield: 2 servings

Ingredients:

• 4 large eggs

• 2 tablespoons milk

• 1 tablespoon unsalted butter or olive oil

• ¼ teaspoon black pepper (optional)

• 2 cups fresh spinach (optional for extra nutrients)

Instructions:

1. Whisk the eggs & milk: In a bowl, beat the eggs and milk until well combined. This helps create fluffy eggs.

2. Heat the pan: Melt butter (or heat olive oil) in a non-stick skillet over low to medium-low heat.

3. Cook gently: Pour in the egg mixture. Let it sit for a few seconds, then gently stir with a spatula.

4. Add spinach (if using): Once the eggs begin forming soft curds, add spinach and let it wilt.

5. Remove from heat early: Turn off the heat while eggs are still slightly wet—they’ll continue cooking.

6. Season & serve: Sprinkle black pepper or fresh herbs like chives or parsley for extra flavor.

Tips

The secret to perfect scrambled eggs lies in low heat, gentle stirring, and patience. Here are some top techniques:

1. Whisking Well

• Beat the eggs thoroughly before cooking to incorporate air, making them fluffier.

• Some chefs recommend adding a splash of milk or cream for extra richness.

2. Using Low Heat

• Cooking eggs over low or medium-low heat prevents them from becoming rubbery.

• High heat can cause proteins to coagulate too quickly, leading to dry eggs.

3. Butter or Oil for Creaminess

• Butter adds richness and prevents sticking.

• Some chefs use a bain-marie (double boiler) for ultra-creamy eggs.

4. Gentle Stirring

• Use a rubber spatula to slowly push the eggs from one side of the pan to the other.

• Stirring continuously helps form soft curds instead of breaking them into tiny pieces.

5. Timing Matters

• Remove eggs from heat while they still look slightly wet—they’ll continue cooking from residual heat.

• Overcooking leads to dry, crumbly eggs.

6. Seasoning at the Right Time

• Adding salt before cooking can help tenderize the eggs.

• Fresh herbs, black pepper, or cheese can be sprinkled on top for extra flavor.