Basic scrambled eggs
Learn how to make perfect basic scrambled eggs with this easy recipe. Mix fresh eggs with a splash of milk, a pinch of salt, and cook in butter for creamy, fluffy results. Serve on toasted white bread for a simple, delicious breakfast or snack.
- 28 Jan 2025
- Cook time 3 min
- Prep time 2 min
- 4 Servings
- 5 Ingredients
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.
Ingredients:
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.
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.
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!
| Nutrition Facts | |
|---|---|
| Serving Size | 130 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 13g | 9% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.80g | 2% |
| Sugar 3.02g | 3% |
| Fat | |
| Fat 12g | 14% |
| Saturated 4.51g | 15% |
| Cholesterol 320mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 260mg | 47% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.43mg | 33% |
| Vitamin B3 1.69mg | 11% |
| Vitamin B6 0.09mg | 5% |
| Vitamin B9 90ug | 23% |
| Vitamin B12 0.89ug | 37% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 0.87mg | 6% |
| Vitamin K 0.58ug | 0% |
| Minerals | |
| Calcium, Ca 140mg | 10% |
| Copper, Cu 0.04mg | 5% |
| Iron, Fe 2.43mg | 22% |
| Magnesium, Mg 20mg | 5% |
| Phosphorus, P 200mg | 16% |
| Potassium, K 170mg | 5% |
| Selenium, Se 33ug | 58% |
| Sodium, Na 760mg | 50% |
| Zinc, Zn 1.33mg | 12% |
| Water | |
| Water 90g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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