Ingredients4 large eggs2 tablespoons milk, cream, or water (optional, for extra creaminess)1 tablespoon butter (or oil, for cooking)Salt and pepper, to tasteInstructionsStep 1: Crack and Whisk the EggsCrack the eggs into a bowl.Add milk, cream, or water if desired. This step adds creaminess and lightens the eggs.Whisk the eggs thoroughly with a fork or whisk until the yolks and whites are fully combined. The mixture should be slightly frothy.Step 2: Heat the PanHeat a nonstick skillet over low to medium-low heat.Add the butter and let it melt, ensuring it coats the bottom of the pan evenly. Avoid browning the butter.Step 3: Cook the EggsPour the whisked eggs into the pan.Let the eggs sit undisturbed for 10–15 seconds until they begin to set around the edges.Using a spatula, gently push the eggs from the edges toward the center of the pan. Tilt the pan slightly to allow the uncooked eggs to flow into the cleared space.Step 4: Fold and FinishRepeat the process of pushing and folding until the eggs are mostly set but still slightly runny.Remove the pan from the heat; the residual heat will finish cooking the eggs.Step 5: Season and ServeSprinkle the eggs with salt and pepper to taste.Serve immediately for the best texture and flavor.Why You’ll Love This MethodLow and Slow: Cooking on low heat ensures soft, creamy, and evenly cooked eggs.Customizable: Add cheese, herbs, or veggies to make them your own.Quick: Ready in under 5 minutes with just a few ingredients.Pro TipsAvoid Overcooking: Scrambled eggs continue cooking after being removed from the pan, so take them off the heat when they’re still slightly underdone.Additions: Stir in grated cheese, fresh herbs, or sautéed vegetables for extra flavor.For Fluffier Eggs: Whisk in a pinch of baking powder or a splash of soda water.Enjoy!

Enjoy!