Scrambled eggs make an easy, delicious, and nutritious breakfast, and they take just a few minutes to mix and cook.
Serve scrambled eggs on plates or sandwich them between slices of toast, croissants, or English muffins. Egg sandwiches are especially handy for kids and families with busy schedules.
With a few additions, like cheese, green onions, chopped bell pepper or chile peppers, the scrambled eggs would make fabulous breakfast burritos, or add a sausage patty, bacon strips, or a thin slice of ham.
- Allowing two eggs per person, break the eggs into a bowl.
- Add 1 tablespoon of milk, light cream, half-and-half, or evaporated milk per egg (if you like more milk in your eggs, go ahead and add extra). Whisk the eggs with the milk or cream. Or, for lighter eggs, use water instead of milk. For rich, creamy eggs, make them with heavy cream. see the tips and variations below for more ideas.
- In a heavy skillet over medium heat, melt one to two tablespoons of butter, or enough to coat the bottom of the pan.
- When the butter is hot and stops foaming, reduce the heat to medium-low.
- Add the eggs to the hot pan.
- After about 1 minute or so, when the bottom and edges of the eggs have begun to cook and solidify, scrape and lift the edges with a spatula and allow the uncooked part to run under the part lifted. Fold the cooked portions towards the center.
- Repeat the scraping, lifting, and folding until the eggs have formed curds. More stirring will make small curds and less will make larger fluffier curds.
- When the curds are firm but still moist, remove the eggs to plates or a serving dish. The eggs will continue cooking a bit after they leave the pan.
- Season the eggs with salt and freshly ground black pepper.
Tips and Variations
- For lighter, fluffier, eggs, add a little more milk or cream.
- Use a blender to mix the eggs.
- For extra flavor and texture, add minced vegetable, ham, breakfast sausage, or mushrooms to the butter and sauté for a few minutes before adding the egg mixture.
- Add shredded cheese or fresh herbs to the eggs about halfway through the cooking time.
- Instead of milk, use water. The eggs will be lighter with no loss of flavor.
- Use a flexible rubber or silicone spatula.
- Replace the milk or cream with sour cream for richness and flavor.
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