Scrambled Eggs

Scrambled eggs are basically the comfort food of the egg world—soft, creamy, and endlessly customizable. They’re made by whisking eggs (with or without milk/cream) and cooking them gently in a pan while stirring so they form small, tender curds. The trick is low heat and patience; rush them, and you’ll end up with dry, rubbery bits instead of that silky texture.

There are actually “styles” of scrambled eggs:

• Soft and creamy (French-style): cooked very slowly, almost like a custard.
• Fluffy diner-style: whisked with a splash of milk, cooked quickly over medium heat.
• Butter-basted: rich, glossy, with a slightly firmer texture.

They’re high in protein, quick to make, and a perfect base for add-ins like herbs, cheese, mushrooms, or even smoked salmon. Some people even put them on toast for an easy meal.