Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

SCRAMBLED EGGS

Serves: 2
If they like it, it serves 2 otherwise  - thinking face emoji
Preparation time: 2 minutes
Cooking time: 5 minutes
Totaltime: 7 minutes

Ingredients

  • 4 large eggs
    1 tablespoon milk, cream, plant milk, or water
    2 tablespoons butter, for the pan
    Sea salt and fresh black pepper
    1 tablespoon Chopped fresh chives, optional, for garnish

Preparation

  • Crack the eggs into a medium bowl and add the milk, cream or water. Whisk until smooth and combined, with no streaks of egg white remaining.
    Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
    Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
    Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
    Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.
Have you tried the recipe?

Scrambled eggs

Login to Save to Recipe Box
Add Recipe Note
Save to Recipe Box
Print
Add Recipe Note
Saved Add to List

    Add to List

Print
Add Recipe Note
Saved Add to List

    Add to List

Add Recipe Note

The {Pageturner} E-Cookbooks Library

The latest

  • USA Complete E-cookbook

  • pizza Complete E-cookbook

  • USA Complete E-cookbook

  • pizza Complete E-cookbook

  • breakfast Complete E-cookbook

    dinner Complete E-cookbook

    Newsletter sign up