Easy Creamy Scrambled Eggs Recipe
4 pcs eggs
3 tbsp butter
Salt, to taste
Ground black pepper, to taste
HOW TO COOK:
Break the eggs in a bowl and beat well (incorporate air in the mixture to make light and fluffy eggs).
Season the eggs with salt and pepper.
Put the butter in a non- stick skillet and apply medium- low heat.
Cook until frothy.
Pour- in the beaten eggs and let them sit for 1 to 2 seconds before stirring.
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).
Keep heat at medium- low and keep stirring.
Remove the pan from heat if you think the eggs are cooking too quickly.
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).
Season with salt and freshly ground black pepper.
Garnish with chopped parsley, if desired. Enjoy!