Best Breakfast Ideas: Scrambled Eggs (+More Amazing Recipes To Make!)
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Instructions
In a mixing bowl, beat the eggs, half & half, and salt until the eggs are broken down, evenly colored, and light and foamy.
Bring a small non-stick skillet with the tablespoon of butter to medium heat until the butter melts. Coat your whole skillet with the melted butter (it should be starting to bubble too).
Reduce heat to medium low and add the beaten eggs. Wait and watch for the edges to start setting, then use a spatula to scrape gently across the pan. Pull the cooking eggs from side to side, allowing the uncooked egg to fill the pan. Repeat after waiting for the eggs to set around the edges of the skillet again.
Once the eggs are mostly cooked and have nice big folds in them, fold any uncooked sections down into the skillet. Pull the scrambled eggs together to finish cooking, then remove from heat. *The eggs will still appear slightly moist, they will continue cooking even once plated.
Transfer onto your plates and serve seasoned with freshly ground black pepper and chopped parsley.
Notes
Using a fork to beat the eggs before scrambling is an old habit, but using a whisk is best. It will evenly distribute the yolk and whites.
Whisk the eggs until frothy and light for perfectly fluffy scrambled eggs.
Cook your eggs slowly for the best texture, medium-low is best to prevent dry eggs.
Do not season with pepper until the eggs are fully cooked! Pepper will turn the scrambled eggs an unsightly grey color.