Easy Scrambled Eggs: Creamy and Fluffy Breakfast Delight

Ingredients

• 4 large eggs
• 2 tablespoons milk or cream
• 1 tablespoon butter
• Salt, to taste
• Black pepper, to taste
• Chopped chives or parsley, for garnish (optional)

Instructions

1. In a bowl, whisk together the eggs, milk or cream, salt, and black pepper until well combined and slightly frothy.
2. Place a non-stick skillet over medium-low heat and add the butter, allowing it to melt and coat the bottom of the skillet evenly.
3. Once the butter is melted and begins to bubble, pour the egg mixture into the skillet and let it sit for a few seconds without stirring.
4. Gently stir the eggs with a spatula, pushing them from the edges toward the center, allowing the uncooked eggs to flow to the edges.
5. Continue to cook and stir the eggs until they are soft and slightly runny but not fully cooked, about 2-3 minutes.
6. Remove the skillet from heat, as the residual heat will finish cooking the eggs. Serve immediately, garnished with chopped chives or parsley, if desired.