The only way our family enjoys Scrambled Eggs! Incredibly soft, fluffy and moist eggs should be a breakfast staple anywhere! Slather these creamy scrambled eggs over toast and it’s easy enough for a 10-year old to make!
Our family loves scrambled eggs over toasted French Bread, slathered with a generous amount of mayo (simply divine!) If you enjoy breakfast sandwiches but don’t like messy egg chunks coming out, slap a slice of cheese over the top, to “glue” the eggs together or simply make our baked egg patties!
Scrambled Eggs
Their is no science to making scrambled eggs, in fact the sloppier the softer they look! Even our 10-year old can make scrambled eggs on her own, it’s that easy! Our family recipe calls for milk because like water it will help with the moistness. Our baked egg patties bake with water but dairy is a great addition, without the need of extra butter! For leaner scrambled eggs or lactose intolerance, simply use water. People even add sour cream or mayo which makes a great milk substitute in case you’re ever out!
Farm Fresh Eggs vs Store Eggs
Scramble eggs are such a Breakfast Staple! Even Schools and Hotels serve them, but homemade scrambled eggs are much for flavorful, especially when making from farm fresh eggs! Does anyone else buy fresh raised eggs, off the road? If fed right even the yolks can appear much darker than the store ones. It’s all because the chicken feed and what they eat means everything! Furthermore, if chickens are given the freedom to run around and pick the ground, the eggs are likely to have more nutrients. So choose range-free eggs! We need to get chickens again, anyone else raising chicken?
How to Make Scrambled Eggs:
Scrambled Eggs
Equipment
- non-stick skillet
Ingredients
Scrambled Eggs:
- 7 eggs
- 1/3 cup milk
- 2 Tbsp oil
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
How to Make Scrambled Eggs:
- Heat a non-stick skillet over medium heat.
- Crack eggs into a bowl and whisk with milk, salt and pepper.
Pour eggs into the skillet and run a spatula through the eggs every 10 seconds, until thickening into clumps (2 minutes.) Turn off heat and gently stir to desired doneness. Soft scarmbled eggs should look a little wet.
Notes
- Beware of new cast iron pans as sulfur can discolor the scrambled eggs.
- Don't overcook! Transfer the eggs right into a plate, since eggs will continue to cook in a hot skillet.
- To reheat scrambled eggs- it's best to go with a steam-pan method where a pan or a skillet is heated over steaming hot water, rather than direct heat. (Think hotels and the steam pans they keep the eggs warm in.)
- Water, half and half or heavy cream diluted with water can be used rather than milk. Other alternatives are sour cream or mayo (use 2 Tbsp if using.)
Nutrition per serving
Q&A
Should you add milk to Scrambled eggs?
A lot of controversy on this topic! Some believe it dilutes the eggs and makes them rubbery, others even insist to stop adding milk, which I strongly disagree on. Rubbery eggs do not come from the milk addition, but rather the result of overcooked eggs. The addition of cream or any liquid in that mater, would only enhance and moisten the egg flavor, unless there was too much of it added, then the eggs remain wet even though they’re cooked thoroughly, which may give the elusion it needs more cooking time. Water or milk will moisten your eggs and by no means wash off the flavor, if added in proportion! So, I am a milk believer!
Can you make scramble eggs without milk?
Absolutely! Joanne of inspired taste makes her scrambled eggs completely without and they look just as fluffy! If I make scrambled eggs for my family though, I’m likely to enhance my eggs in some way, like milk:)
How many eggs in one serving?
Our family of 7 can finish one recipe of these scrambled eggs in one sitting. So it’s really a matter of how many adults or children. If all adults are eating, then count on 2 eggs per adult serving. If feeding children, count on 1 egg per serving. Simple as that!
How do you re-heat eggs?
Eggs are re-heated best the steam-pan method. That’s when a pan or a skillet is heated over steaming hot water, rather than direct heat. Think hotels and the steam pans they keep the eggs warm in.
What kind of skillet is best to use for scrambled eggs?
I only recommend non-stick skillets. I’m sure a well worked cast iron skillet would do the job, but I wouldn’t recommend a brand new one as sulfur can discolor the eggs. So unless you’ve worked your skillet through then use a non-stick skillet or a non-stick griddle.
Top 5 ways to serve scrambled eggs:
- With Cholula Hot Sauce or Sriracha!
- Over toast that’s spread with mayo.
- In breakfast Burritos
- A side to Homemade Biscuits
- In Breakfast Sandwiches
Will club soda or baking soda Volumize eggs?
Interestingly, I came across this post for 10 Surprising Ingredients That Will Make Your Eggs Taste Better. Jillie, mentions how adding baking soda or club soda makes eggs big and fluffy! Haven’t tried so myself but sounds, interesting! Leave a comment below if you do try!
Tips:
- Fill in Tortillas, English Muffins or on top of thickly sliced toasted French Bread (with mayo.)
- Add Hot sauce for a wake-up kick!
- Scrambled eggs re-heat best in a steam-pan Chafer.
- Make without milk or add water!
