Scrambled Eggs Recipe
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5.0
9 reviews
Excellent
Scrambled Eggs Recipe
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An easy tutorial on how to make scrambled eggs in less than 10 minutes, with only 3 ingredients. Perfectly fluffy and delicious every time!
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Ingredients
- 3 large eggs
- 2 tablespoons whole milk
- 1 tablespoon unsalted butter (or oil)
- salt and pepper to taste
- 1 teaspoon thinly sliced chives optional
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Instructions
- Crack eggs into a mixing bowl and add milk.
- Whisk together until fully combined.
- Place a 6” nonstick pan over medium heat and melt butter.
- Lower heat to medium low and pour in egg mixture.
- Using a rubber spatula begin stirring the eggs in quick circles until they barely begin to set.
- Once the edges begin to set, begin pushing the eggs into the center of the pan, allowing the liquid mixture to seep to the edges. Continue to push the eggs into the center until the eggs have just set and are barely wet on top.
- Remove from heat, top with salt, pepper and sliced chives, if using. Serve.
Notes
- Tips and Tricks for Success
- How to Store and Reheat Scrambled Eggs
- While the perfect scrambled eggs only take a few minutes to make, you can make more than you need and store them in the refrigerator for easy meal prep too!
- To store scrambled eggs in the refrigerator: Let them cool completely and transfer them to an airtight container. They will keep in the refrigerator for 3-4 days.
- To freeze scrambled eggs: You can also freeze scrambled eggs by letting them cool completely and then transferring them to a freezer bag. For the best results, use frozen scrambled eggs within 3 months
- To reheat scrambled eggs: If frozen, transfer them to the refrigerator and let them thaw overnight. Then for either thawed scrambled eggs or refrigerated scrambled eggs, reheat by warming a small amount of oil in a skillet over low heat, then adding the eggs and gently stirring until heated through.
- While some scrambled egg recipes skip the milk, we find that adding just a small amount of milk or cream makes these eggs extra creamy and soft.
- The more you whisk the eggs, the fluffier they will be. If you like them a little more on the dense side, just barely whisk them until combined. If you prefer ultra-fluffy scrambled eggs, you could even whisk them with an immersion blender to add even more aeration to the eggs.
- Stirring consistently is the key to perfectly creamy (and not overdone) eggs. As soon as they are mostly set and the tops are still slightly wet, remove the pan from the heat and remove the eggs from the pan to a bowl or plate. If you leave the eggs in the hot pan too long, they could continue to cook, even when off the heat, and dry out.
- The recipe below is for one serving but can easily be multiplied to feed your family or a crowd. Make sure to use a larger pan if you're making more than two times the recipe so the eggs cook evenly without running over the edges.
- Before adding the eggs to the plan, be sure to turn the heat down. If you cook them at too high of a heat, they're more likely to overcook and become burnt and dry.
Nutrition Information
Show Details
Calories
307kcal
(15%)
Carbohydrates
2g
(1%)
Protein
18g
(36%)
Fat
25g
(38%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
525mg
(175%)
Sodium
3689mg
(154%)
Potassium
234mg
(7%)
Fiber
0.03g
(0%)
Sugar
2g
(4%)
Vitamin A
1155IU
(23%)
Vitamin C
1mg
(1%)
Calcium
117mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
| Carbohydrates | 2g | 1% |
| Protein | 18g | 36% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 525mg | 175% |
| Sodium | 3689mg | 154% |
| Potassium | 234mg | 5% |
| Fiber | 0.03g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 1155IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 117mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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