Perfect Scrambled Eggs

I love scrambled eggs, and therefore I tried to make them as often as I could. However, they never turned out as good as the ones I had at the restaurants. The eggs these chefs made were nice and soft, and I could not figure out what I was doing wrong. I tried adding milk and heavy cream, but it did not help. Then finally one day I did not season the eggs before cooking them and voila! Seasoning the eggs before cooking them made them a little tough. šŸ™‚ Please see the quick and easy recipe below and let me know how you like it.


  1. 2 eggs
  2. Butter – 1 tbsp
  3. Salt – to taste
  4. Black Pepper – To taste


  1. Beat the eggs in a bowl until they are well-blended
  2. Heat butter in a large nonstick skillet over medium heat until hot. You can also use Ghee instead of the butter.
  3. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds.
  4. Continue cooking ā€“ pulling, lifting and folding eggs ā€“ until thickened and no visible liquid egg remains. Do not stir constantly. Remove from heat, season with salt and pepper and serve immediately.

Share the pictures in the comments section when you are done. šŸ™‚


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