Perfect Scrambled Eggs

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Soft, creamy perfectly scrambled eggs that are irresistibly velvety kissed with just a pinch of salt to enhance their natural savoriness.

Prep Time5

Cook Time5

Total Time10

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 236kcal

Author: Blissful Foods Plus

Whisk together 8 large eggs add 1/2 teaspoon of salt and 2 grinds of black pepper. Whisk in 8 tablespoons of milk, whisking until light and foamy.
I like to keep my eggs warm until served, so I place an oven-proof serving dish in a low-heated oven to heat while I am prepping and cooking the eggs.
Heat a non-stick fry pan over medium heat then add 3 tablespoons of butter. Swirl the butter around the pan and up the sides until the butter is melted. Once the butter is melted pour eggs into the middle of the pan. Eggs should push butter to the sides of the pan.
Using a silicone spatula, move the eggs around the pan, stirring slowly. As soon as eggs start forming big soft lumps, turn the heat to low and shift from stirring to folding eggs over themselves while gently shaking the pan with the other hand.
When there are no liquid eggs running around the pan, turn the heat off and gently transfer the scrambled eggs to the warmed serving dish.
Taste and adjust seasonings. If you desire, add garnish at this time.
Let eggs rest for one minute to finish cooking before serving.

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