Creamy Classic Scrambled Eggs for Two

1. Whisk the Eggs

Start by cracking four large eggs into a bowl. Using a whisk, blend the eggs until you have a smooth, consistent mixture. This initial whisking is crucial as it incorporates air, which will help make your scrambled eggs light and fluffy.

2. Melt the Butter

Next, place a non-stick skillet over medium-low heat and add 2 tablespoons of butter. Allow the butter to melt completely, but be careful not to let it brown; the butter should be melted and slightly frothy. The gentle heat is key here to prevent the eggs from cooking too quickly, which ensures a creamy texture.

3. Cook the Eggs

Once the butter is ready, pour the whisked eggs into the skillet. Begin to stir immediately and continue to stir gently and continuously. This might seem tedious, but it’s important because constant stirring creates small curds and a creamy consistency. Watch the eggs closely; they should look slightly runny but not liquid, a sign they are almost done.

4. Season and Finish

As the eggs start to softly set, season them with a pinch of salt and some freshly ground pepper. If you want to add an extra touch of richness, stir in a splash of cream at this point. Continue to cook, stirring gently, until the eggs are fully set but still moist.

5. Serve

Remove the skillet from the heat and transfer the scrambled eggs to a plate immediately to prevent overcooking. Enjoy your creamy classic scrambled eggs while they're warm and tender.