How to Scramble Eggs
Scrambled eggs are less fussy than omelets and are just as tasty. Any omelet filling can be stirred into scrambled eggs. They also make satisfying breakfast sandwiches.
Ingredients
- 4 large eggs
- 2 tablespoons milk, half-and-half, or cream
- Kosher salt (to taste)
- Pepper (to taste)
- 1 tablespoon unsalted butter
Directions
- In a medium bowl, beat eggs, milk, salt, and pepper until well blended. How long you beat eggs is a matter of preference. Light beating produces denser scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter, fluffier curds.
- Melt butter in large, nonstick skillet over medium-low heat. Avoid use of a cast iron pan. The iron will react to the sulfur in egg whites, creating a harmless but unappealing color.
- When butter begins to bubble, pour in egg mixture. As eggs begin to set, gently pull eggs across pan with heat-proof spatula, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Avoid stirring constantly to preserve large, fluffy curds. Be patient, slowly cooking eggs over low heat will yield perfect, creamy results.
Cook Tips
Remove skillet from heat when eggs are still slightly wet. They will continue to firm up after being removed from heat. Serve warm.
Nutrition
- Calories: 200
- Fat: 0.0 g
- Saturated Fat: 7.0 g
- Trans Fat: 0.0 g
- Cholesterol: 385.0 mg
- Sodium: 190.0 mg
- Carbohydrates: 1.0 g
- Fiber: 0.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 13.0 g