Scrambled eggs - soft and creamy, just as they should be!

1. Milk - optional, makes the eggs a bit more creamy but you can still make wonderful scrambled eggs without.

Cream? Some people enjoy cream instead of milk - I find it unnecessarily rich but it's an option (same amount as milk - or halve).

Water? With older eggs (as some grocery eggs can be) are already watery and added water can exacerbate the wateriness. Milk works better, more consistently.

2. Homemade toastable bread options:

World's easiest crusty Artisan bread No yeast sandwich bread Irish soda bread(a no yeast bread)

3. TIPS:

Stove heat - use medium low if your stove is strong/hot. Use a smaller skillet if cooking less eggs. ~25cm/10" for 4 eggs, ~20cm/8" or less for 2 eggs. Non stick or well seasoned cast iron skillet highly recommended for ease - eggs are the ultimate food glue. Scrambled eggs should not be browned or crispy at all, it should be yellow and creamy all the way through. DO NOT viciously stir around in circles, or zig zag frantically back and forth! This will create rough, "chopped up" dried scrambled eggs, rather than soft and creamy. Use gentle, leisurely strokes. Use pushing / folding / turning motions with the rubber spatula so you get soft, creamy scrambled egg curds, rather than a raggedy chopped up dry pile of scrambled eggs.

4. Nutrition per serving (2 eggs, 1/2 tbsp butter), excludes bread.