The Right Way to Make Fluffy Scrambled Eggs (Most People Get This Wrong!)

Creamy-style: Add a splash of heavy cream or crème fraîche at the end for extra richness.

Herbed: Whisk in chopped fresh herbs like dill, parsley, or tarragon before cooking.

Spicy: Add a pinch of smoked paprika or a few dashes of hot sauce to the beaten eggs.

Frequently Asked Questions:

Q: Should I add milk to scrambled eggs?
A: No—milk tends to water down the eggs and can make them rubbery. Butter and slow cooking are key to creaminess.

Q: Why cook over low heat?
A: High heat causes proteins to seize up too quickly, leading to dry or overcooked eggs. Low and slow ensures soft, creamy results.

Q: Can I make these with oil instead of butter?
A: Technically, yes. But butter adds flavor and richness that oil can’t match. For a dairy-free option, use a plant-based butter substitute.

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