With this ingredient, you'll make the perfect scrambled eggs - it's not milk or cream

Scrambled eggs are quick, taste good and can be prepared in different ways to suit your taste.

Read here which ingredient you should use for extra creaminess.

For many connoisseurs, an egg is part of a proper breakfast: whether poached, hard-boiled, as a fried egg, omelette or

scrambled eggs

- the preparation options are diverse. While at first glance you might think that you can't go wrong with scrambled eggs *, there are still a few tricks that take the egg dish of choice to the next level. For example, do you know the tip that you should add a dash of

milk or cream

to the beaten eggs

? This prevents the scrambled eggs from becoming too dry. However, critics claim that these dairy products are not recommended as an ingredient because they distort the taste of the eggs and you have to fry the scrambled eggs longer, which makes them rubbery.

Also

try

:

scrambled eggs, fried eggs, poached - this is how you can easily make eggs in the microwave.

Perfectly creamy scrambled eggs: use this ingredient instead of milk

If you

want

a nice and

juicy scrambled egg

, there is an ingredient that

provides

that

extra portion of creaminess

- and you definitely have it at home.

Because it is butter.

It contains fat but no water, which is ideal for the desired consistency of scrambled eggs.

Experts recommend adding a

piece of cold butter

to the scrambled eggs during the cooking process.

If you still don't want to do without cream, here's a tip: You can add a dash of cream at the very end.

This ends the cooking process because the cold cream immediately cools the scrambled eggs so that they do not stagnate any further.

Then carefully fold in the cream and you can serve the egg.

Also interesting:

if you fry fried eggs like this, they will be very tender.

How to make the perfect scrambled eggs - with butter for more creaminess

Beat the eggs in a small bowl and whisk them together with a fork or whisk.

Season with salt and let everything stand for about 15 minutes - this way the salt can dissolve and distribute itself optimally.

Slowly heat a pan with a little butter on low heat and add the egg mixture.

Now you have to stir constantly, preferably with a wooden or plastic spatula.

As the egg thickens, add several small pieces of cold butter and keep stirring.

Optional: when the mixture is thick, add a dash of cream and fold it in.

Raise the scrambled eggs to a plate, sprinkle with green onions or chives as desired, and serve.

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List of rubric lists: © PeteerS via www.imago-images.de