Prep Time: 5 mins | Cook Time: 10 mins | Total Time: 15 mins | Servings: 2
Light and fluffy scrambled eggs are sometimes tricky to make. Good thing I’ve found this easy scrambled eggs recipe. This has been my favourite and go-to scrambled egg recipe of all time. It’s a no-fail recipe, and it changed my life forever!
INGREDIENTS
2 teaspoons butter
4 large eggs
Shredded cheese optional
1 tablespoon milk
Salt & Pepper, to taste
How to make Scrambled Eggs
Step 1: Add the eggs with milk in a small bowl. Season with salt and pepper. Whisk well until just blended.
Step 2: Melt the butter in a hot large nonstick skillet. Pour the egg mixture into the skillet and cook over medium-low heat until the eggs start to set. Across the pan, gently pull the eggs using a spatula creating large, soft curds, allowing the uncooked eggs to flood the area you just pulled back. Adjust the heat to low as needed.
Step 3: As the eggs begin to form the large soft curds, add the cheese (if using) so it melts right into the cheese. Keep pulling the eggs across the skillet until thick and no visible liquid egg mixture object. Make sure not to overcook the scrambled eggs.
Step 4: Remove from the heat and serve the scrambled eggs right away. Enjoy!
Optional Add-Ins:
This scrambled egg is also great with some chopped fresh herbs such as parsley, chives, basil, or cilantro. Just add them while cooking the eggs.
If desired, you can even add salsa or pico de gallo. Either add them while the eggs are cooking, or you can just spoon them on top before serving.
For that spicy kick, you can add your preferred hot sauce.
For this recipe, you can use grated Parmesan, shredded Monterey jack, or pepper jack cheese in place of shredded cheddar cheese. You can even use crumbled feta or goat cheese.
NUTRITION FACTS:
Calories: 165kcal (8%), Carbohydrates: 1g, Protein: 11g (22%), Fat: 12g (18%), Saturated Fat: 5g (31%), Cholesterol: 338mg (113%), Sodium: 164mg (7%), Potassium: 121mg (3%), Sugar: 1g (1%), Vitamin A: 600IU (12%), Calcium: 59mg (6%), Iron: 2mg (11%)
Ingredients
- 2 teaspoons butter
- 4 large eggs
- Shredded cheese optional
- 1 tablespoon milk
- Salt & Pepper, to taste
Instructions
Step 1: Add the eggs with milk in a small bowl. Season with salt and pepper. Whisk well until just blended.
Step 2: Melt the butter in a hot large nonstick skillet. Pour the egg mixture into the skillet and cook over medium-low heat until the eggs start to set. Across the pan, gently pull the eggs using a spatula creating large, soft curds, allowing the uncooked eggs to flood the area you just pulled back. Adjust the heat to low as needed.
Step 3: As the eggs begin to form the large soft curds, add the cheese (if using) so it melts right into the cheese. Keep pulling the eggs across the skillet until thick and no visible liquid egg mixture object. Make sure not to overcook the scrambled eggs.
Step 4: Remove from the heat and serve the scrambled eggs right away. Enjoy!
Optional Add-Ins:
This scrambled egg is also great with some chopped fresh herbs such as parsley, chives, basil, or cilantro. Just add them while cooking the eggs.
If desired, you can even add salsa or pico de gallo. Either add them while the eggs are cooking, or you can just spoon them on top before serving.
For that spicy kick, you can add your preferred hot sauce.
For this recipe, you can use grated Parmesan, shredded Monterey jack, or pepper jack cheese in place of shredded cheddar cheese. You can even use crumbled feta or goat cheese.
