Scrambled Eggs
Why Make This Recipe
Scrambled eggs are a classic dish that brings comfort and satisfaction to any meal. Whether it’s breakfast, brunch, or a quick dinner, soft and creamy scrambled eggs are always a popular choice. They are quick to prepare and can be enjoyed with toast, veggies, or even on their own. This recipe ensures that your scrambled eggs turn out deliciously fluffy and rich every time.
How to Make Scrambled Eggs
Ingredients:
- 4 eggs
- 2 tbsp milk (any fat % optional, Note 1)
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp / 15g butter (or margarine or oil)
- 4 slices bread (toasted & slathered with butter)
Directions:
- Use a non-stick skillet or a well-seasoned cast-iron pan (about 25cm / 10"). Grab a rubber spatula or a flat-edge wooden spoon.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
- Melt the butter over medium heat in the skillet (Note 1). Once melted, pour the egg mixture into the pan.
- Wait for 5 seconds, then gently start pushing the rubber spatula back and forth in long strokes all around the skillet edges. This helps the set egg move aside, allowing the raw egg to flow into the pan and cook.
- After about 30 seconds, start adding some folding action to the cooking eggs.
- Cook for a total of 60 seconds until you have soft, custardy scrambled egg folds ("curds") and no raw egg is leaking on the edges.
- Remove the pan from the heat while the eggs are still slightly undercooked, as they will continue to cook off the residual heat.
- Gently push and fold the eggs for another 10 seconds. They should be perfectly cooked by then.
- Slide the scrambled eggs onto hot, toasted bread that has been slathered with butter.
- Sprinkle some extra pepper on top and enjoy right away! For a simple garnish, add a sprig of curly parsley.
How to Serve Scrambled Eggs
Serve your scrambled eggs right away for the best texture. This dish pairs well with crispy toast, fresh herbs, or even some sautéed vegetables. You could also add a slice of cheese or some avocado for a tasty twist!
How to Store Scrambled Eggs
If you have leftover scrambled eggs, let them cool down to room temperature. Place them in an airtight container and store them in the fridge for up to 2 days. Reheat gently in the microwave or on the stove, but be careful not to overcook them.
Tips to Make Scrambled Eggs
- Use fresh eggs for the best flavor.
- Don’t rush the cooking process; low to medium heat works best for creamy eggs.
- Experiment with adding cheese, herbs, or spices for different flavors.
Variation
You can enhance your scrambled eggs by adding ingredients like diced tomatoes, chopped spinach, or crumbled feta cheese. These additions provide extra flavor and nutrition!
FAQs
1. Can I make scrambled eggs without milk?
Yes, you can make scrambled eggs without milk if you prefer. The texture might be slightly different, but they will still taste great.
2. Can I make scrambled eggs in the microwave?
Yes, you can whisk the eggs in a microwave-safe bowl and cook them in short intervals, stirring in between. Be careful not to overcook them.
3. What’s the secret to fluffy scrambled eggs?
Cooking on low to medium heat and stirring gently while cooking helps create fluffy scrambled eggs. Also, taking them off the heat just before they are fully cooked allows for a creamy texture.
Scrambled Eggs
Ingredients
Main ingredients
- 4 pieces eggs
- 2 tbsp milk (any fat % optional) Note 1
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp butter (or margarine or oil) 15g
- 4 slices bread (toasted & slathered with butter)
Instructions
Preparation
- Use a non-stick skillet or a well-seasoned cast-iron pan (about 25cm / 10"), and grab a rubber spatula or a flat-edge wooden spoon.
- In a bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Cooking
- Melt the butter over medium heat in the skillet. Once melted, pour the egg mixture into the pan.
- Wait for 5 seconds, then gently start pushing the rubber spatula back and forth in long strokes all around the skillet edges.
- After about 30 seconds, start adding some folding action to the cooking eggs.
- Cook for a total of 60 seconds until you have soft, custardy scrambled egg folds and no raw egg is leaking on the edges.
- Remove the pan from the heat while the eggs are still slightly undercooked, as they will continue to cook off the residual heat.
- Gently push and fold the eggs for another 10 seconds until perfectly cooked.
- Slide the scrambled eggs onto hot, toasted bread that has been slathered with butter.
- Sprinkle some extra pepper on top and enjoy right away! Optionally garnish with a sprig of curly parsley.
