Scrambled eggs might be incredibly simple to make, and yet no two recipes are exactly the same. This popular breakfast dish comes in many shapes, sizes, and textures too. Our favorite texture to explore when it comes to making a good batch of scrambled eggs is its creaminess—and this recipe hits it out of the park.
A Small Pot
The first main difference with this recipe is that instead of a pan, we recommend using a small pot. Its depth will allow the eggs to simmer in a way that’s more conducive for optimal creaminess.
What to Add
After melting some butter over medium heat, crack a few eggs and place them in the pot. Stir it all up until you’ve achieved a smooth, yellow consistency. Then, you’ll want to add about 1/8 cup of milk in there. If you really want to have some fun, throw some cheese in there. Like most scrambled egg recipes, you can’t go wrong with some chopped up onions or mushrooms either.
Making Magic
There are certain aspects about this recipe that you can be flexible about, mainly which extra toppings you throw in. However, the absolute key here is that you keep the flame on medium heat, and that you keep stirring it. This will allow the eggs to maintain their smooth, creamy texture.
You’ll know you’re done when the scrambled eggs are solid, but not clumpy. Give it a taste and see what all the rage is about!
