tablespoons cream or milk
Crack the eggs into a small bowl. Add cream or milk (if desired). Add salt and pepper to taste. Whisk until well blended. Set aside.
In a medium size skillet, add butter and melt over medium-high heat. (Watch so it doesn't scorch or burn.) Add eggs and let cook until edges are just starting to cook. With a wooden spoon or rubber spatula, fold edges of eggs toward center and gently stir. Repeat motion to continue to scramble the eggs until most are cooked and just parts appear loose or slightly runny.
Remove eggs from heat, continuing to fold and stir to cook eggs a minute more. Slide eggs onto waiting plate and serve immediately.
- Cooked bacon, diced cooked ham, smoked salmon, sauteed diced bell pepper and onion, shredded cheese, or your favorite seasonings (Italian blend, seasoned salt, garlic, fresh or dried herbs). Experiment! They're YOUR eggs!
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
- How do you make scrambled eggs? It really isn't that difficult. After all, the only main ingredient is egg, and you don't even have to worry about keeping the yolk intact. The biggest test in making scrambled eggs is timing, because there's nothing worse than rubbery or dry eggs to start your day.Getting StartedTwo eggs per person is usually about right for scrambling purposes, so crack 'em in the bowl and we'll get started.Heat a medium sized saucepan, or a small non-stick frying pan, and after a minute or so, add a teaspoon of butter. Add more depending on how many eggs you are scrambling.For the best scrambled eggs, try adding 6 tablespoons of cream or full cream milk before you start whisking the eggs, but if you're watching the waistline, just leave the cream out and use light olive oil in the pan instead of butter (they'll still taste good). Give the eggs a good mix with a small whisk or fork, until everything looks pretty even.Fold & Stir, Fold & StirA wooden spoon and spatula are the best tools for scrambling in the pan – they give you more control. They also cause less damage to your pan and make cleaning up afterwards easier, too. Pour your eggy mix into the pan, and leave it there. When the edges begin to look like they're cooking, you can start the scrambling. Turn the edges over, using a folding motion. The idea is to get the eggs not only scrambled but evenly cooked too, so it helps to use this folding action. Now give the eggs a good stir around, wait for 10 seconds or so, and repeat the fold and stir action again.
- How Do I Know When the Scrambled Eggs are Done?Perfect scrambled eggs will be slightly runny in places so don't wait until every bit of egg is cooked before you think they're ready. Not only does keeping some runny egg add to the flavor, but eggs continue to cook even after you've taken them off the heat. Give them another scramble, away from the heat, before serving.How Do You Make Scrambled Eggs More Delicious?With your ultra-delicious, high-protein scrambled eggs complete, there are a few ways we can look at jazzing it up for a special breakfast or brunch. Of course, they are a natural bedfellow with smoked salmon, but if you aren't feeling that flush, a snip here and there of chives, parsley or dill will liven things up, as will adding some melted cheese or fried onions. Or add cooked bacon, diced cooked ham, sauteed diced bell pepper, or your favorite seasonings (Italian blend, seasoned salt, garlic, fresh or dried herbs). Experiment! They're YOUR eggs!