How to Make Perfect Scrambled Eggs Every Time — Creamy, Tender, and Foolproof

Ingredients You’ll Need
(Serves 2)

4–6 large eggs, cold from the fridge
1–2 tbsp unsalted butter, plus extra for finishing
Flaky sea salt (like Maldon)
Freshly cracked black pepper
Optional: 1 tbsp crème fraîche, sour cream, or chives
💡 Why cold eggs? They slow the cooking process, giving you more control over texture.

Step-by-Step Instructions (The Foolproof Method)
1. Crack & Mix Gently:
Crack eggs into a bowl. Add a pinch of pepper.

Stir gently with a fork—just enough to blend yolks and whites. Don’t overbeat!

✨ Pro Tip: For extra creaminess, stir in 1 tbsp crème fraîche now.