Learn how to make perfect scrambled eggs with this easy recipe, simple to make, taking just minutes. Fluffy, soft, and creamy, this makes for a quick breakfast or brunch.
For those of you who have never made scrambled eggs, we thought you would appreciate this simple recipe so you can learn how to make the perfect scrambled eggs at home.
The recipe is really easy and simple, and you will likely have the ingredients to hand, and equipment too. You'll need a smallish frying pan, a fork and a spatula. That's it!
As for the ingredients, we recommend you try and get hold of the freshest free range eggs you can. The yolks are a deeper orange color and the flavor is much better.
For this recipe, we've kept it basic.
Once you've learned how to make the fluffiest and tastiest scrambled eggs, you can play around with some additions, such as adding a sprinkling of chopped chives, or some grated cheese to the egg mixture.
But first, make scrambled eggs from scratch using our basic method below and then be adventurous!
We've also got a really easy recipe for how to make omelettes so be sure to save that one too!
We've answered a few questions which can arise below, hopefully you'll find those helpful.
Do you add milk to scrambled eggs?
Adding milk or water to scrambled eggs will only dilute the mix and the flavor will be diluted too.
The color of the eggs will also be paler.
Adding liquid to scrambled eggs can also make your scrambled eggs take on a rubbery texture, so we would definitely not recommend adding anything in the form of liquid to the recipe.
How many eggs should you scramble for one person?
Two large eggs or 3 medium eggs
How do restaurants make scrambled eggs taste better than homemade?
It's all about the butter! Be sure to add some butter to your scrambled eggs, and make sure you don't burn the butter in the pan. Keep everything on a low heat so your scrambled eggs are tender and fluffy.
Prep Time
5 Minutes
Cook Time
5 Minutes
Serves
1
Ingredients
2 - 3 Large eggs
2 teaspoons butter
Salt and Pepper to taste
Instructions
- In a bowl, break the eggs
and whisk until you can see bubbles.
Take a small pan and melt the butter until it has melted but don’t allow the butter to brown or it will discolor the eggs.
Add the beaten eggs and turn the heat down to low. Season with salt and pepper.
Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
5.Let it sit for 10 seconds and then stir and fold again.
Keep doing this at 10 second intervals until you see the eggs start to set.
Your eggs are ready when they look silky and slightly runny.
Remove from the heat and let sit in the pan for a moment to finish cooking.
7.Grab a plate and give the eggs one last stir then serve immediately.
I served this with some bacon. you can serve with some buttered toast, add a sprinkle of grated cheese on the top or simply eat as it is.
Recipe Card
How To Make Perfect Scrambled Eggs
Learn how to make perfect scrambled eggs with this easy recipe, simple to make, taking just minutes. Fluffy, soft, and creamy, this makes for a quick breakfast or brunch
Ingredients
- 2 - 3 Large eggs
- 2 teaspoons butter
- Salt and Pepper to taste
Instructions
1. In a bowl, break the eggs and whisk until you can see bubbles.
2. Take a small pan and melt the butter until it has melted but don’t allow the butter to brown or it will discolour the eggs.
3. Add the beaten eggs and turn the heat down to low.
4. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
5.Let it sit for 10 seconds and then stir and fold again.
Keep doing this at 10 second intervals until you see the eggs start to set.
6.Your eggs are ready when they look silky and slightly runny. Remove from the heat and let sit in the pan for a moment to finish cooking.
7.Grab a plate and give the eggs one last stir then serve immediately
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 283Total Fat: 22gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 578mgSodium: 569mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 19g
Nutrition information isn’t always accurate
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