Scrambled Eggs
These scrambled eggs are creamy, custardy, and irresistibly delicious! With easy steps and simple ingredients, you’ll have everyone asking for seconds at breakfast.
Servings: 2 servings
Cost: $2.21
Equipment
- Large nonstick pan or well-seasoned cast-iron pan, see note 1
Ingredients
Instructions
- Combine eggs and milk in a bowl. Season to taste (I add 1/4 teaspoon salt and a tiny pinch of pepper). Briskly whisk mixture until it looks uniform in color.
- Heat a non-stick pan over medium heat. Add butter to melt and swirl until the pan is coated. Reduce heat to medium low.
- Pour egg mixture into the pan. 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.You’ll know eggs are fully cooked when they form a pile and stay together in the pan without any raw, runny egg leaking around the edges. Also, the surface of the eggs should appear shiny, indicating that they are still moist and not dry.
- Transfer eggs to serving plates and garnish with fresh herbs if desired. Serve and enjoy!
Video
Notes
Note 1: A good, non-stick pan 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!
Note 2: For best flavor, I recommend free-range organic eggs. They are rated better in taste and quality. Of course, any eggs will work.
Storage: Scrambled eggs are best enjoyed immediately after being made; they tend to dry out and lose their texture when stored.
Nutrition
Serving: 1serving | Calories: 194kcal | Carbohydrates: 0.7g | Protein: 12.6g | Fat: 15.3g | Cholesterol: 387.3mg | Sodium: 142.8mg | Sugar: 0.4g