Easy scrambled eggs are hearty, delicious, and loaded with protein.
Quick and easy to make.
This popular side is often served as a main dish for breakfast, lunch or dinner.
Scrambled eggs are great with or without melted cheese.
Pairs well with buttery wheat or white toast.
CLICK HERE TO PIN ON PINTEREST.
EDITOR’S NOTE (March 22, 2022): Added helpful cooking tips and eight new photos. Also revised recipe. Decreased milk from two tablespoons to one. Deleted cheese as an optional ingredient. Updated instructions.
DISCLAIMER (NOT SPONSORED): I have not been paid to endorse any pictured product. Delighted to share what I purchased and used to make this delicious recipe.
All comments are my own.
MELT BUTTER IN HOT SKILLET
Melt 2 tablespoons unsalted butter (or use olive oil) in a skillet on top of the stove…
over low heat.
Use LOW HEAT to avoid over cooking which causes a thick and dry texture.
POUR EGG MISTURE INTO SKILLET WITH MELTED BUTTER
Before pouring the egg mixture, make sure you have a spatula ready. Eggs cook quickly and a spatula is required to quickly and lightly fold them while they cook… so they don’t get too dry.
LIGHTLY FOLD EGGS… INSTEAD OF CONSTANTLY STIRRING
Lightly fold scrambled eggs to create larger pieces.
Do not stir. Constant stirring will cause the eggs crumble into small pieces.
Scramble the eggs by lightly folding with a spatula until preferred doneness.
BROWN & FIRM SCRAMBLED EGGS
To make scrambled eggs with a brown crust, cook a minute longer. They will be firm instead of soft and fluffy.
To keep scrambled eggs hot, serve on a warm plate.
ENJOY!
Calories and nutritional information not included with recipes on this site.
A popular online nutritional calculator is myfitnesspal.com.
Copy recipe link in the address bar and add it to their calculator.
No need to type each ingredient.
Easy Scrambled Eggs
Ingredients
Method
- In medium size bowl, whisk together eggs, milk, black pepper, and salt until well combined.
- Add 2 tablespoons unsalted butter to a 10 or 12-inch skillet. Melt over LOW HEAT until butter melts. This will take about 1 minute.
- Pour egg mixture into middle of pan. This forces the butter to the edges of the mixture where it's needed.
- When edges start to turn solid (2-3 minutes), use a spatula to gently fold eggs from outside edges into the center. Keep folding until no more liquid remains. Scrambled eggs will be soft and fluffy. For firmer eggs, allow to cook a minute or two longer.
- Immediately remove skillet from heat and transfer scrambled eggs to a warm plate. Rest eggs for one minute to finish cooking before serving.
- HELPFUL TIPS: To make scrambled eggs with a brown crust, cook a minute longer. They will be firm instead of soft and fluffy. To keep scrambled eggs hot, serve on a warm plate.
That’s the way I make my scrambled eggs and I like them “dry” as opposed to “wet” as preferred by many people. You know it would be even better with a bit of bacon grease! But that’s the southern in me.
Hi Carol! I also like “dry” scrambled eggs. Taste much better than the ‘wet” in my opinion! I also like ’em with brown edges. YUM!! Bacon grease definitely adds delicious flavor. Thank you for visiting my blog. Please come again!
Hi Carol! I also like “dry” scrambled eggs. Taste much better than the ‘wet” in my opinion! I also like ’em with brown edges. YUM!! Bacon grease definitely adds delicious flavor.