How To Make Scrambled Eggs
Learning how to make scrambled eggs is a basic cooking skill! These fluffy, creamy scrambled eggs are perfect for breakfast or dinner.
Servings 2 servings
Calories 195kcal
Ingredients
- 4 large eggs
- ¼ cup whole milk see notes below
- ⅛ teaspoon black pepper
- 1 tablespoon salted butter
Instructions
- Put the eggs, milk, and black pepper into a bowl and beat until foamy.
- Melt butter over medium heat in a non-stick skillet.
- Pour in the beaten eggs. Slowly stir the eggs by pulling them across the pan with a silicone spatula.
- As the eggs begin to cook, they will form large, soft, clumps (aka curds). Turn the heat the low and gently fold the clumps of eggs over onto each other.
- Once all of the liquid eggs are cooked, remove the scrambled eggs from the heat and transfer to plates to serve.
Video
Notes
Other options for the whole milk:
- Less Milk: Reduce the amount of whole milk to 2 tablespoons.
- Half-n-Half: Use half-n-half instead of milk.
- Heavy Cream: Replace all or some of the milk with heavy cream.
- Water: Substitute the milk with 1-2 tablespoons of water.
- Plain Eggs: Don’t add any liquid. Just beat the eggs and pepper.
Nutrition
Serving: 2eggs | Calories: 195kcal | Carbohydrates: 2g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 346mg | Sodium: 182mg | Potassium: 171mg | Fiber: 0.03g | Sugar: 2g | Vitamin A: 700IU | Calcium: 89mg | Iron: 2mg
