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A quick, single-serving scrambled egg dish with a soft, creamy texture.
Made August 13, 2026
Prep
2m
Cook
5m
Serves
Difficulty
easy
Allergens: egg
Cook eggs until they reach a safe internal temperature of 71°C (160°F) and are no longer runny.
Wash hands and utensils after contact with raw eggs to prevent cross-contamination.
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Ingredient quantities are scaled. Instructions and cookware remain written for the original 1 servings; adjust batch count and pan capacity deliberately.
3 eggs
Chef's tip: Remove the eggs from the heat just before they look fully done; residual heat will finish cooking them without drying them out.
Crack 3 eggs into a small bowl and beat with a fork until yolks and whites are fully combined.
Place a non-stick skillet over medium-low heat. Pour in the beaten eggs.
Let the eggs set slightly for 30 seconds, then gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow underneath.
Continue folding and stirring gently until the eggs are softly set but still slightly glossy, about 2 more minutes.
Immediately slide the scrambled eggs onto a plate and serve warm.