Scrambled Eggs

Name: Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Ingredients: 3 large eggs; ⅛ tsp salt; 1 Tbsp half 'n half; 1 Tbsp butter

User Reviews

5.0

15 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings
2 servings
Calories
167 kcal
Course
Breakfast
Cuisine
American

Scrambled Eggs

Jeffrey Yu

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Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

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Ingredients

Servings

3 large eggs $0.66
⅛ tsp salt $0.01
1 Tbsp half 'n half $0.04
1 Tbsp butter $0.12

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Instructions

In a small mixing bowl, combine eggs, salt, and half ‘n half.
Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
In a non-stick frying pan, melt butter over medium low heat.
Once the butter has melted, add your egg mixture to the pan.
With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
Keep scrambling until the curds form to your liking.* Be careful not to overcook them. If you notice they're cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a "looser" consistency to your eggs—you'll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!

Notes

* Some people prefer a “loose scramble” which yields a more liquidy scrambled egg, while others prefer a “tight scramble” which yields all defined curds with no liquid leftover.
You don't have to use half' n half or dairy in this recipe. But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!