Basic scrambled eggs
These basic scrambled eggs are creamy and fluffy, made with eggs, milk, and butter for a simple yet satisfying breakfast. Perfectly paired with toasted bread, they offer a quick and delicious start to your day.
Cook time 3 min
Prep time 2 min
Ingredients:
6 eggs1/3 cup milk (1% fat)
1 tsp salt
1 tbsp butter
4 slices white bread
Scrambled eggs are a classic breakfast staple that is quick, easy, and nutritious. This recipe will guide you through making creamy and fluffy scrambled eggs using simple ingredients that you likely already have in your kitchen.
Instructions:
- Crack the 6 eggs into a medium-sized bowl.
- Add 1/3 cup of milk and 1 tsp of salt to the eggs.
- Whisk the mixture thoroughly until the eggs, milk, and salt are well combined and slightly frothy.
- Heat a non-stick skillet or frying pan over medium heat.
- Add 1 tbsp of butter to the skillet and allow it to melt, spreading the butter evenly across the surface of the skillet.
- Once the butter has melted and just started to bubble (but not brown), pour the egg mixture into the skillet.
- Let the eggs sit for a few seconds and then start to gently stir them with a spatula.
- Continue to cook the eggs, stirring occasionally, to form curds. Be sure to scrape the bottom of the skillet to prevent sticking.
- Cook the eggs until they are just set but still slightly creamy. Remove from heat as they will continue to cook for a few moments in the pan's residual heat.
- While the eggs are cooking, you can toast the 4 slices of white bread. This can be done in a toaster or under a preheated broiler until they are golden brown.
- Plate the scrambled eggs and serve immediately while hot.
- Place the toasted bread slices on the side.
- Optionally, you can butter the toast or serve with your favorite toppings like jam, jelly, or even avocado.
With just a few simple ingredients and some basic techniques, you can make delicious and fluffy scrambled eggs. Whether enjoyed as a quick weekday breakfast or a leisurely brunch, this recipe is sure to satisfy. Happy cooking!
Basic scrambled eggs FAQ:
Cook the scrambled eggs for about 3 to 5 minutes over medium heat, stirring occasionally. They should be just set but still slightly creamy when you remove them from the heat.
A non-stick skillet or frying pan is best for making scrambled eggs. It helps prevent sticking and allows for easy stirring.
You can substitute other types of milk such as whole, skim, or non-dairy alternatives like almond or soy milk. If desired, you can also omit the milk, but it may affect the creaminess.
Scrambled eggs are done when they are softly set and creamy, not dry. Remove them from the heat when they still look slightly undercooked, as they will continue to cook with residual heat.
Store leftover scrambled eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop.
Tips:
- Use a non-stick skillet to prevent the eggs from sticking and to allow for an easy cleanup.
- Break the eggs into a bowl and beat them well before cooking to ensure they are well-mixed.
- Adding a splash of milk can make the eggs softer and fluffier.
- Cook the eggs over medium-low heat to avoid overcooking and create a nice, soft texture.
- Continuously stir the eggs gently with a spatula as they cook to ensure even cooking and to break up any large curds.
- Remove the eggs from the heat just before they are fully set, as they will continue to cook from residual heat.
- Serve immediately on warm toast for the best texture and flavor.
Nutrition per serving
4 ServingsCalories 240kcal
Protein 13g
Carbohydrates 18g
Fiber 0.80g
Sugar 3.02g
Fat 12g
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