How to Make Scrambled Eggs
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5
How to Make Scrambled Eggs
Description
To make scrambled eggs, eggs are whisked with milk or water until smooth to ensure even cooking. Cooking in melted butter on medium heat allows the edges to set first, followed by gently pushing cooked eggs towards the center, promoting tender curds. The eggs are removed while still slightly moist for a creamy consistency.
The finished eggs are seasoned with salt and black pepper and served immediately to enjoy their soft texture. This basic approach is a straightforward and reliable way to prepare scrambled eggs that are tender without being dry or rubbery.
While best eaten fresh, leftovers can be stored in a covered container in the refrigerator for up to four days and reheated gently on the stovetop or briefly in the microwave to avoid overcooking.
Ingredients
- 1 tablespoon butter
- 4 egg
- 1 tablespoon milk or water
- salt
- black pepper
Instructions
- Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg whites remaining.
- Melt the butter in a nonstick skillet over medium heat.
- Carefully pour the whisked eggs into the center of the pan and allow them to cook without stirring.
- When the edges start to set, use a spatula to push the cooked eggs on the outer edges toward the center of the pan. Continue cooking over medium heat, gently pushing the cooked eggs towards the center every few seconds until the eggs are almost cooked through, with a little liquid egg remaining. Total cook time will be about 2-3 minutes.
- Remove the pan from the heat and season with salt and pepper. Serve immediately.
Notes
- For best texture, serve scrambled eggs immediately after cooking.
- Leftovers can be refrigerated in a tightly covered container for up to 4 days.
- Reheat gently on the stovetop over medium-low heat or microwave briefly until just warmed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 343mg | 114% |
| Sodium | 178mg | 7% |
| Potassium | 133mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 662IU | 13% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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