How to Make Scrambled Eggs
from kristineskitchenblog.comThe secret to the best scrambled eggs? Whisk them well, add some milk and a bit of salt, and cook them slowly and gently. These scrambled eggs are soft, fluffy and perfect!
Servings: 2 servings
Calories: 153kcal
Ingredients
- 4 large eggs
- 2 tablespoons milk
- pinch salt to taste
- 1-2 teaspoons unsalted butter for cooking
- black pepper if desired, for serving
Instructions
- Crack the eggs into a medium mixing bowl.
- Add the milk to the bowl. Whisk vigorously, until eggs and milk are completely combined and uniform.
- Add a sprinkle of salt and whisk to combine.
- Place the butter in a nonstick skillet and heat over medium heat until melted. Use a rubber spatula to spread the butter around over the bottom of the pan.
- Pour the egg mixture into the pan and reduce the heat to medium low. Let the eggs cook without stirring for 30 seconds, then use a rubber spatula to gently and slowly scrape across the bottom and around the edges of the pan as the eggs cook, scraping across different areas of the pan and in different directions so that no bits of egg dry out. As the eggs cook, also fold them gently to help them cook evenly.
- Once eggs are mostly set but still a little moist, remove pan from the heat. Be careful to not overcook the eggs so that they stay moist and fluffy, not dried out or browned.
- Serve immediately, with a sprinkle of black pepper, if desired.
Video
Notes
- Recipe can be scaled up or down. Use 1 tablespoon of milk for every 2 eggs.
Nutrition
Serving: 2eggs | Calories: 153kcal | Carbohydrates: 1g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 334mg | Sodium: 151mg | Potassium: 142mg | Sugar: 1g | Vitamin A: 562IU | Calcium: 67mg | Iron: 2mg
