Want perfect scrambled eggs? Scrambled eggs can be one of the easiest, fantastic, and versatile breakfasts around. This is a great basic recipe to get you started.b Do this and you’ll get luscious, buttery, creamy scrambled eggs every time.

  1.  Sscrambled eggs are only as good as the ingredient(s) you start with use the fresh eggs, when possible organic and free range eggs, and good butter.
  2. To making perfect scrambled eggs whisk the eggs thoroughly and vigorously before cooking them is very important. Whisking incorporates air, which produces fluffier scrambled eggs.
  3. Always keep the eggs moving slowly over a medium-low heat. With your spatula to gently push the eggs from one side of the skillet to the other. Push, across the skillet, then sweep the spatula all the way around the edge of the skillet to create long egg waves this leaves the eggs larger and fluffier.
  4. Turn off the heat before the eggs are all the way cooked to prevent overcooking. The remember with scrambled eggs will continue cooking for a few moments after you transfer them to the plate. This “carry-over” cooking, means that you actually want to transfer the eggs to the plate when they’re just slightly softer than they way you ultimately want them. They’ll firm up all on their own.
  5.  Cook your eggs in a nonstick sauté pan and use a heat-resistant silicone spatula.
  6. Simple changes make a wold of difference. Try adding some chopped chives or basil with parsley, or a little Parmesan or your favorite grated cheese or try some chopped green onions or bell peppers, mushrooms, smoked salmon or bits of bacon and so much more to the beaten egg.
Print

Scrambled Eggs

Fast and easy but remember the key to great eggs is no high heat! The fresher the eggs the better. Scrambled eggs is a classic breakfast.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 183 kcal
Author Laurie

Ingredients

  • 4 eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1-2 tsp butter

Instructions

Scrambled Eggs

  1. Beat eggs, milk, salt and pepper in bowl until blended, not in the pan. Heat butter in large nonstick skillet with a heavy bottom, over medium heat until hot. Have the pan on medium heat. High heat is not good for eggs.
  2. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Remove from heat. Serve immediately.

Variation:

  1. Fresh minced chives and parsley Grated cheese Chorizo
  2. Place between two pieces of toast for an egg sandwich on in a large tortilla for a breakfast burrito.
  3. One more good way to cook scrambled eggs is in a double boiler pan. Place your top pan over a pan with boiling water, add the butter as before. This heat cooks the eggs gently so you have soft eggs thoroughly cooked.

Recipe Notes

A few great Omelet and scramble eggs tools (chick on the image for more information):

                   OXO Good Grips 9-Inch Whisk     Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set, BlackVAPSINT New Arrival Flex 4 Pieces Heat Resistant Silicone Spatula Set,Mixer Colors Cooking Silicone Spatula Set    
Nutrition Facts
Scrambled Eggs
Amount Per Serving
Calories 183 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 432mg 144%
Sodium 152mg 6%
Potassium 177mg 5%
Total Carbohydrates 2g 1%
Sugars 2g
Protein 14g 28%
Vitamin A 1%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

 

 

Print

Scrambled Eggs

Fast and easy but remember the key to great eggs is no high heat! The fresher the eggs the better. Scrambled eggs is a classic breakfast.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 183 kcal
Author Laurie

Ingredients

  • 4 eggs
  • 1/4 cup milk
  • salt and pepper to taste
  • 1-2 tsp butter

Instructions

Scrambled Eggs

  1. Beat eggs, milk, salt and pepper in bowl until blended, not in the pan. Heat butter in large nonstick skillet with a heavy bottom, over medium heat until hot. Have the pan on medium heat. High heat is not good for eggs.
  2. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a spatula, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
  3. Remove from heat. Serve immediately.

Variation:

  1. Fresh minced chives and parsley Grated cheese Chorizo
  2. Place between two pieces of toast for an egg sandwich on in a large tortilla for a breakfast burrito.
  3. One more good way to cook scrambled eggs is in a double boiler pan. Place your top pan over a pan with boiling water, add the butter as before. This heat cooks the eggs gently so you have soft eggs thoroughly cooked.

Recipe Notes

A few great Omelet and scramble eggs tools (chick on the image for more information):

                   OXO Good Grips 9-Inch Whisk     Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set, BlackVAPSINT New Arrival Flex 4 Pieces Heat Resistant Silicone Spatula Set,Mixer Colors Cooking Silicone Spatula Set    
Nutrition Facts
Scrambled Eggs
Amount Per Serving
Calories 183 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 432mg 144%
Sodium 152mg 6%
Potassium 177mg 5%
Total Carbohydrates 2g 1%
Sugars 2g
Protein 14g 28%
Vitamin A 1%
Calcium 9%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.

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