How to Make Scrambled Eggs
"Whisk up a morning masterpiece with our scrambled eggs recipe! Delightfully fluffy and packed with flavor, these eggs are a breakfast staple. With just a few simple ingredients and a quick cooking time, you'll have a delicious meal ready to enjoy in no time. Whether you like them plain and simple or loaded with your favorite toppings, our scrambled eggs are sure to please your taste buds and start your day off right!"
Equipment
- 1 Mixing bowl
- 1 Whisk
- 1 Medium nonstick skillet
- 1 Rubber Spatula
- 1 Warm plate for cooked eggs
Ingredients
- 4 large eggs
- 2 Tbsp milk any kind
- 1/8 tsp fine sea salt
- 1 Tbsp unsalted butter
- 2 tsp chives finely chopped for garnish, optional
- freshly ground black pepper to serve, optional.
Instructions
- In a medium-sized mixing basin, crack the eggs.
- Fill the bowl with the milk. Using a vigorous whisk, mix the eggs and milk until they are evenly blended.
- Mix in a small pinch of salt and whisk to blend.
- In a nonstick skillet, place the butter and melt it over medium heat. Spread the butter evenly around the bottom of the pan using a rubber spatula.
- After adding the egg mixture to the pan, turn down the heat to medium. After 30 seconds of cooking without stirring, carefully scrape the bottom and edges of the pan with a rubber spatula, moving in different directions and over different parts of the pan to ensure that no egg is drying out. To ensure that the eggs cook evenly, gently fold them while they cook.
- Take the pan off of the heat when the eggs are mostly set but still somewhat wet. To ensure that the eggs remain fluffy and moist rather than browned or dried out, take care not to overcook them.
- If preferred, top the dish right away with a dash of black pepper.
Notes
- Before serving, top eggs with shredded mozzarella, Monterey Jack, or cheddar cheese.
- For a quick and portable breakfast, stuff an English muffin, bagel, or tortilla.
- For creamier eggs, whisk in 2 tablespoons (30 mL) of milk.