- Food: Scrambled Eggs
- Writer: Nicolas Wilson
- Content-Type: Food Blog
Learn how to prepare scrambled eggs in this recipe. They come out soft, creamy, and tasty every time with this 5-ingredient recipe. A quick and excellent breakfast.
Scrambled eggs are one of life’s minor extravagances. When I cook them, I take my time and enjoy every bite. They’re smooth and creamy, rich and aromatic, and they just take 5 minutes to prepare. I mean, how incredible is that?
If you search the internet for the best-scrambled eggs recipe, you’ll come across a million sites that claim to have it. Don’t be fooled: the “best” scrambled eggs are a question of personal preference.
You can top them with butter or sour cream, or leave them plain as I did.
The recipe for my “best” scrambled eggs is below. They’re simple to make on weekday mornings because I don’t use any special ingredients. Regardless, they’re fluffy, delicate, and wonderful. I adore them, and I believe you will as well.
Ingredients for Scrambled Eggs
You’ll need five basic ingredients to make this scrambled eggs recipe:
Of course, eggs! Use the freshest ones you can locate, preferably from a local source (we like Vital Farms). The brighter, creamier, and more flavorful your scramble is, the fresher your eggs are.
I stir a little milk, plant milk, or water into the eggs before cooking them. The eggs become exceptionally soft and creamy as a result of the additional moisture.
If you’re going to use plant milk, choose one that has a neutral flavor. Unsweetened almond milk is what I recommend.
For the pan, use extra-virgin olive oil or butter. Because it’s what I have on hand, I always use olive oil. Butter, on the other hand, works nicely in this dish and adds a rich flavor.
Also, pepper! To give these simple scrambled eggs some flavor.
How to Make Scrambled Eggs?
So, you’ve gathered your supplies. It’s now time to cook! Here’s how to make scrambled eggs quickly and easily:
- To begin, beat the eggs. In a medium mixing bowl, whisk together the yolk and whites until fully blended.
- Whisk in the milk or water once more! There should be no transparent spots or streaks in the beaten eggs.
- Preheat the pan on low heat next. Brush a small nonstick skillet with olive oil or butter and place it inside. Over medium heat, warm the skillet.
- Finally, prepare the food. Pour in the egg mixture and heat for a few seconds, stirring occasionally. Then, using a rubber spatula, pull huge, soft curds of scrambled eggs across the bottom of the pan.
- Cook, folding and stirring the eggs every few seconds over medium-low heat. Scrape the bottom and edges of the pan with your spatula as you work to keep the curds from drying out and to prevent any part of the eggs from drying out.
- Stop when the eggs are mostly set but a little liquid egg remains for a soft, creamy scramble. Remove from the fire and season with salt and pepper to taste.
That’s it! The entire procedure will take less than 5 minutes.
Serving Suggestions for Scrambled Eggs
Serve the scrambled eggs with chopped fresh chives for a quick and delightful breakfast. Serve them with bread, a bagel, avocado toast, breakfast potatoes, or your favorite fresh fruit for a more substantial meal.
For a laid-back weekend breakfast, scrambled eggs are also a nice option. I like to serve them with a sweet dish, such as one of these:
- Pancakes with Bananas
- Rolls with Cinnamon
- Muffins with Strawberries
- Muffins with Chocolate Chips
- Banana Bread Is Good For You
- Scones with blueberries
You can also use scrambled eggs in other breakfast recipes now that you know how to make them! I especially enjoy making morning tacos and burritos with them. My favorite morning taco dish can be found here, as well as my favorite breakfast burrito recipe.
|Time to prepare: 2 minutes
3 minutes to cook
Time allotted: 5 minutes
Serves 1–2 people
Learn how to prepare scrambled eggs in this video. They’re a simple, delightful breakfast that’s soft, creamy, and tasty.
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
- Extra-virgin olive oil or butter, for the pan
- Sea salt and fresh black pepper
- Chopped fresh chives, optional, for garnish
- In a medium mixing bowl, crack the eggs and add the milk or water. Whisk until the mixture is smooth and well mixed, with no visible egg white streaks.
- In a small nonstick skillet, brush a small amount of olive oil or melt a small amount of butter. Heat to a medium temperature.
- Pour in the eggs and simmer without stirring for a few seconds. To make huge, soft curds of scrambled eggs, drag a rubber spatula across the bottom of the pan.
- Cook, folding and stirring the eggs every few seconds over medium-low heat. Scrape the bottom and sides of the pan frequently with the spatula to generate more curds and prevent any part of the eggs from drying out.
- When the eggs have mostly set but a little liquid egg remains, remove the pan from the heat. Season with salt and pepper to taste, and if wanted, garnish with chopped fresh chives.