Scrambled Eggs

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This recipe for Scrambled Eggs elevates your breakfast game with its easy-to-follow steps, simple ingredients, and a technique that guarantees a delicious, creamy, and custardy mound of Scrambled Eggs every time. Get ready for a breakfast that will have everyone at the table asking for seconds!

Course Appetizer, Breakfast, Brunch, Side Dish

Cuisine American, Healthy, Vegetarian

Keyword how to make scrambled eggs, scrambled eggs

Prep Time 5 minutes

Cook Time 2 minutes

Total Time 7 minutes

Servings servings

Calories 194kcal

Author Chelsea Lords

Cost $2.21

Equipment

Non-stick pan or well-seasoned cast iron pan (Note 1)

Ingredients

4 large eggs (Note 2)
Fine sea salt & cracked pepper
1 tablespoon unsalted butter
Optional: 2 tbsp. milk (we like whole milk; or use 1½ tbsp. cream for special occasions!)
Optional: fresh chives for garnishing, add a splash of hot sauce if you like that with your eggs!

US - Metric

Instructions

WHISK MIXTURE: Combine eggs and milk in a bowl. Season to taste (I add ¼ tsp salt and a tiny pinch of pepper here). Briskly whisk mixture until it looks uniform in color.
HEAT PAN: Heat a non-stick skillet over medium heat. Add butter to melt and swirl until the skillet is coated. Reduce heat to medium low.
COOK: Pour the egg mixture into the skillet. Let stand for 5-10 seconds. Use a silicone spatula to push the edges of the eggs from one side of the skillet to the other until soft curds begin to form. Then press the curds to one side swirling the pan so the uncooked eggs make contact with the pan. Continue to gently press and fold the eggs using gentle strokes until eggs look custardy. Remove from heat and gently fold for another 10 seconds to finish cooking.
HOW TO KNOW EGGS ARE DONE: You'll know eggs are fully cooked when they form a pile and stay together in the skillet without any raw, runny egg leaking around the edges. Additionally, the surface of the eggs should appear shiny, indicating that they are still moist and not dry.
ENJOY: Transfer eggs to serving plates and garnish with fresh herbs if desired. Serve and enjoy!

Notes

Note 1: Use the right pan: A good non-stick skillet or well-seasoned cast-iron pan is best for scrambled eggs. This prevents sticking and make for easy cleanup. Use a smaller pan for fewer eggs; a larger pan for more eggs!

Note 2: Eggs: For best flavor, we recommend free-range organic eggs. They are rated better in taste and quality. They come from hens that are raised in a more natural environment, with access to the outdoors and a varied diet. Of course, any eggs will work here.

Nutrition