Creamy Scrambled Eggs

This is my go-to scrambled egg recipe. Be sure to cook them over medium-low to low heat to get the softest, creamiest eggs. And once they come together and are cooked as desired, take them off the heat immediately or they'll set up more than you want them to.

8 large eggs

1/4 cup half-and-half

1/2 teaspoon salt

1/8 teaspoon pepper

1 tablespoon unsalted butter

Whisk together the eggs, half-and-half, salt and pepper Melt the butter in a 10-inch nonstick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them from one side of the pan to the other until they are nicely clumped, shiny and wet, about 2 minutes. Remove the cooked eggs from the pan quickly.

For a printable version of this recipe, go here.