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Scrambled Eggs

Easy scrambled eggs that are perfectly light and fluffy every time!

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings: 2
Calories: 165 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • 4 large eggs
  • 1 Tbsp milk
  • shredded cheese optional
  • salt & pepper to taste
  • 2 tsp butter

Instructions

    Cup of Yum
  1. In a small bowl whisk eggs, milk and salt and pepper until just blended.
  2. Heat a large nonstick skillet over medium-low heat until hot. Add butter and let melt. Pour egg mixture into skillet. As eggs begin to set, gently pull the eggs across the pan with a spatula forming large, soft curds. Let the uncooked eggs flood the area you just pulled back. Low heat is the key here. You need to cook your eggs on a low heat so they are light and luffy instead of rubbery if cook them to quickly.
  3. If you are adding cheese add it as the eggs start to form the large soft curds so it melts right into the eggs. Continue to pull the eggs across skillet, until thickened. They are done when no visible liquid egg mixture remains. DO NOT OVER COOK. Serve immediately.

Notes

  • Optional Add-Ins
  • Expert Tip!
  • I also like to have the serving plates ready to go so once they are cooked I can get them out of the pan quickly. If you leave them in the pan they will continue to cook.
  • Do I Have to Add Milk?
  • No, you don't have to add milk but I think they are better with it! People have different opinions about this and it's really up to personal taste. I definitely think the milk makes them just a little creamier and fluffier, so I never skip it!
  • The Key for Making them Soft and Fluffy!
  • First, you want to make sure you whisk the eggs thoroughly right before you cook them. You want them fully mixed, but you also want to incorporate air which will make them fluffy, too. Don't whisk them and then leave them sitting around before cooking them. I like to heat my pan while I whisk them so I can pour them right in the pan when I'm done.
  • The best scrambled eggs are cooked over medium-low to low heat! High heat cooks them too fast and they will end up rubbery instead of soft. Also, if your heat is too high they might brown - definitely not good! Every stove is different, so be sure to monitor your heat and turn it down if they start to sizzle or bubble up. That means the heat is too high.
  • Chopped fresh herbs like parsley, chives, basil, or cilantro. Add them while the eggs are cooking.
  • You can also add salsa or pico de gallo. You can add them while the eggs are cooking or spoon them over the top when you serve them.
  • Or add some of your favorite hot sauce to give them a spicy kick.
  • I usually go with shredded cheddar cheese, but you can use grated Parmesan, shredded Monterey jack or pepper jack cheese. Crumbled feta or goat cheese is great, too!

Nutrition Information

Calories 165kcal (8%) Carbohydrates 1g (0%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 5g (25%) Cholesterol 338mg (113%) Sodium 164mg (7%) Potassium 121mg (3%) Sugar 1g (2%) Vitamin A 600IU (12%) Calcium 59mg (6%) Iron 2mg (11%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 165

% Daily Value*

Calories 165kcal 8%
Carbohydrates 1g 0%
Protein 11g 22%
Fat 12g 18%
Saturated Fat 5g 25%
Cholesterol 338mg 113%
Sodium 164mg 7%
Potassium 121mg 3%
Sugar 1g 2%
Vitamin A 600IU 12%
Calcium 59mg 6%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.