Scrambled Eggs
The only way our family enjoys Scrambled Eggs! Incredibly soft, fluffy and moist eggs should be a breakfast staple! Slather these creamy scrambled eggs over toast and it's easy enough for a 10-year old to make!
Equipment
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
Tips: If using butter drizzle with oil to prevent browned butter.
- 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 Facts
Scrambled Eggs
Serving Size
1 serving
Amount per Serving
Calories
123
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Cholesterol
192
mg
64
%
Sodium
176
mg
8
%
Potassium
89
mg
3
%
Carbohydrates
1
g
0
%
Sugar
1
g
1
%
Protein
7
g
14
%
Vitamin A
299
IU
6
%
Calcium
44
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
