Creamy Scrambled Eggs
Prep:5 m
Cook:15 m
Total:20 m

Creamy Scrambled Eggs



Let me tell you something: not scrambled eggs are equal. This seemingly simple breakfast meal can be easily made into the blandest thing in the world. Or, on the contrary, it can be such a good, melt-in-your-mouth kind of thing that will boost your mood for the rest of the day. I just had the latter version and am sitting here smiling widely. It’s so good, I don’t need any additions. I don’t want to hear anything about salmon, smoked pepper, or even veggies. And it’s a scarce occasion when I don’t need a fresh veggie with my egg.


  • 2 eggs;
  • a pat of butter (for toast and cooking);
  • 1 slice of toast;
  • salt.


  1. Toast your bread in a toaster for 4 minutes or so.
  2. Melt a pat of butter on low heat.
  3. Whisk your eggs. Season with salt only. No need for milk or water.
  4. Cook your egg on the LOWEST HEAT POSSIBLE, whisking constantly. I like to push the scramble into one side of the pan and suggest you do the same – otherwise, it might cook too quickly, and that’s NOT our goal. The slow cooking will take you about 5 minutes, and the final result should be slightly damp or, well, creamy.
  5. Transfer your eggs to a plate and serve with buttered toast. That’s it! It’s so f*cking good. By the way, sometimes, when the eggs are nearly done, I add some grated parmesan, too, but not this time. Try without any additions at first, and start playing later.

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