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Easy Creamy Scrambled Eggs Recipe

  • 4 pcs eggs

  • 3 tbsp butter

  • Salt, to taste

  • Ground black pepper, to taste

  1. Break the eggs in a bowl and beat well (incorporate air in the mixture to make light and fluffy eggs).

  2. Season the eggs with salt and pepper.

  3. Put the butter in a non- stick skillet and apply medium- low heat.

  4. Cook until frothy.

  5. Pour- in the beaten eggs and let them sit for 1 to 2 seconds before stirring.

  6. Stir the eggs constantly using a silicone spatula while pushing and folding the edges to the center (for larger curds, use big sweeping motions; for smaller curds, stir more rapidly in small circles).

  7. Keep heat at medium- low and keep stirring.

  8. Remove the pan from heat if you think the eggs are cooking too quickly.

  9. When the eggs look set but a little undercooked, remove pan from the heat and transfer eggs to a plate (the eggs will continue to cook in the residual heat).

  10. Season with salt and freshly ground black pepper.

  11. Garnish with chopped parsley, if desired. Enjoy!