Fluffy eggs start with low heat and patience. Whisk eggs with a splash of milk, cream, or even sparkling water (for extra lift). Melt butter in a nonstick pan over **medium-low heat**. Pour in the eggs and let them sit for 10 seconds. Using a spatula, gently fold the edges toward the center, allowing uncooked egg to flow outward. Repeat until just set—remove from heat while slightly runny, as residual heat finishes cooking. Over-stirring creates small curds; folding maintains creaminess. For richness, mix in a tablespoon of cream cheese or crème fraîche off the heat. Garnish with chives or smoked paprika.
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