Easy Scrambled Eggs

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. 

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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.

 

 

Season with salt and coarse ground black pepper. 

 

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!

 

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Easy Scrambled Eggs

Easy scrambled eggs are hearty, delicious and loaded with protein. Quick and easy to make. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.

Prep Time10 mins

Cook Time5 mins

Total Time15 mins

Course: Side Dish

Cuisine: American

Keyword: scrambled eggs

Servings: 2 servings

Ingredients

• 4 medium or large eggs
• 1 tablespoon milk whole or 2% milk
• 1 teaspoon black or white pepper more or less as preferred
• 1/4 teaspoon salt more or less as preferred
• 2 tablespoons unsalted butter margarine or olive oil

Instructions

• 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.