Ingredients (Serves 2):

• 4 large eggs
• 2 tablespoons whole milk or heavy cream (optional for extra creaminess)
• 1 tablespoon butter (unsalted preferred)
• Salt and freshly ground black pepper to taste
• Optional: chopped chives or parsley for garnish

Instructions:

Whisk the Eggs:

Crack the eggs into a bowl. Add the milk or cream (if using), a pinch of salt, and a dash of pepper. Whisk vigorously until fully combined and slightly frothy. This incorporates air for fluffier eggs.

Prepare the Pan:
Heat a non-stick skillet over low heat. Add the butter and let it melt completely, coating the pan. Be careful not to let it brown.

Cook Slowly: Pour the egg mixture into the pan. Let it sit undisturbed for 30 seconds, then use a spatula to gently push the eggs from the edges toward the center, forming soft curds.

Stir Gently: Continue to cook over low heat, stirring occasionally. Avoid over-stirring, as you want soft, creamy curds rather than tiny, dry bits.

Remove Before Fully Set: When the eggs are about 90% cooked but still a little runny, remove the pan from the heat. Residual heat will finish cooking the eggs without drying them out.

Serve: Plate the scrambled eggs immediately and garnish with chives or parsley if desired.

Tips for Creamy Perfection:

• Always cook over low heat; patience is key.
• Stir gently to avoid breaking up the curds too much.
• Remove from heat slightly early to prevent overcooking.

Enjoy your creamy scrambled eggs with toast, avocado, or smoked salmon for a delightful meal!