Fluffy scrambled eggs are all about gentle heat, the right technique, and a touch of patience.

🥚 Ingredients:

2–4 large eggs
A pinch of salt
A splash of milk or cream (optional, for extra creaminess)
Butter or oil for the pan

🍳 Instructions:

1. Crack & Whisk the Eggs
Crack your eggs into a bowl and whisk vigorously with a fork or whisk until the yolks and whites are fully combined and a little frothy.

Tip: More whisking = more air = fluffier eggs!

2. Add Milk or Cream (Optional)
Add a tablespoon of milk or cream for every 2 eggs. This adds moisture and a creamy texture. You can skip this if you prefer a denser texture.

3. Season Lightly
Add a small pinch of salt (and pepper if you like). If you prefer, season after cooking for even fluffier results.

4. Heat Your Pan Gently
Use a non-stick pan over low heat. Add a small pat of butter or a bit of oil and let it melt slowly.

5. Pour & Stir Slowly
Pour the eggs into the pan and let them sit for a few seconds until they start to set around the edges.
Use a rubber spatula or wooden spoon to gently push the eggs from the edges toward the center. Continue slowly stirring and folding the eggs.

6. Cook Low & Slow
The key is low heat. Be patient and stir frequently. This allows the eggs to form soft, fluffy curds instead of becoming dry or rubbery.

7. Remove While Still Slightly Runny
Take the eggs off the heat just before they’re fully cooked. They’ll continue to cook from residual heat, finishing perfectly fluffy and moist.

8. Serve Immediately
Top with fresh herbs, avocado, cheese, or a little drizzle of olive oil—whatever you like!

✨ Extra Fluffy Tips:

Don’t overcrowd the pan – cook in small batches for the best texture.
Use room temperature eggs if possible.
Avoid overcooking! That’s the number one reason eggs turn out dry.