How to Cook Scrambled Eggs
Scrambled eggs on the stove are an easy and popular dish for breakfast. Make fluffy and light scrambled eggs in just three easy steps: Beat, Heat, and Eat
- 4 eggs
- 1 tablespoon milk or water
- 2 teaspoons butter, oil, or ghee
- 1/8 teaspoon salt
- Salt and pepper to taste
- Beat eggs, milk, and salt in bowl until blended. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
- Heat butter in large nonstick skillet over medium heat until hot then pour in egg mixture. As eggs begin to set, slowly stir the eggs pulling the spatula across the bottom of the pan – pulling, lifting and folding the eggs – until thickened and no visible liquid remains.
- To check doneness, look for a bright yellow color and light texture. When set, remove pan from heat and serve immediately with salt pepper to taste.
Nutrition Facts per serving
Adding a small amount of liquid prior to beating is recommended though not required.
All mix-ins such as cheese or sautéed vegetables should be added toward the end of cooking when the eggs are almost completely set.
Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.