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| nutritional information (per serving) | |
|---|---|
| 189 | calories |
| 13g | Fat |
| 3g | carbohydrates |
| 14g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 | |
| amount per serving | |
| calories | 189 |
| % Daily Value* | |
| 13g | 17% |
| Saturated Fat 6g | 28% |
| 383 mg | 128% |
| 323 mg | 14% |
| 3g | 1 % |
| dietary fiber 0g | 1 % |
| total sugar 2g | |
| 14g | |
| Vitamin C 0 mg | 1 % |
| Calcium 93 mg | 7% |
| Iron 2 mg | 10% |
| Potassium 180 mg | 4% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Whether you eat them plain, top with cheese, or stack them on toast on the way out, scrambled eggs are one of the easiest and most satisfying ways to start the day. You don't need much more than a whisk and a hot pan – and of course some eggs – to have your breakfast ready in minutes.
The secret of fluffy scrambled eggs
The secret ingredient for perfectly fluffy scrambled eggs is Beat the eggs thoroughly and vigorously before boiling them. Stirring involves air, resulting in fluffier scrambled eggs, and the end goal is fluffy eggs.
These eggs are whisked twice: once to mix the eggs together and a second time after you add the milk. For best results, hit until your wrist is tired! The mixture should look pale yellow and frothy with bubbles.
How to avoid overcooked eggs
Another tip is Turn off the stove before the eggs are cooked. This will help prevent overcooking, causing your eggs to become rubbery and dry.
Even scrambled eggs continue to cook for a few moments after you put them on the plate. This phenomenon is called residual or “carry-over” cooking, and you want to put the eggs on the plate when they're a little softer than you ultimately want them to be.
Upgrade your scrambled eggs
While a plate of simple scrambled eggs gets the job done, it's the additions that make this meal special. Here are some favorites:
- Cheese! Take whatever you have in the fridge and gently stir it into your eggs during the last minute of cooking. Hard cheeses like cheddar or Swiss cheese melt best when grated. Cream cheese or other soft cheeses can be folded in directly.
- Chopped Vegetables! This is a great place to use up some leftover veggies from last night's dinner. If you're using fresh veggies, it's good to cook them alone in the pan for a few minutes before adding the eggs (otherwise they'll be raw). Onions, peppers, broccoli, wilted spinach — literally any vegetable goes well with scrambled eggs.
- Boiled meat or protein! Reheat leftover steak, pulled pork, ground beef, crumbled bacon, or other cooked meat in skillet for 1 minute before adding eggs. Plant-based proteins like crumbled tofu or beans are also great.
- Fresh herbs! Add fresh herbs like cilantro or basil in the final seconds of cooking, or sprinkle over the plate just before serving. (Pro tip: use chef's shears and snip directly onto the eggs!)
Click play to watch this perfectly fluffy scrambled egg recipe put together
“You really get the most perfect scrambled eggs with this recipe. Whisking them with a little milk will make the eggs easier to break up. Cooking them in butter slowly and evenly will keep them soft with a rubber spatula. Finally, take them out right when they're done. The key is to keep your eggs fresh and soft!” – Tracy Wilk
8th large eggs
1/2 Cup whole milk
Salttaste good
Fresh Floor White or black pepper, to taste
2 tablespoon butter
Gather the ingredients.
The spruce eats / Julia Estrada
Place the eggs in a glass mixing bowl and beat until they turn a pale yellow color and bubbles abound on the surface.
The spruce eats / Julia Estrada
Add the milk to the eggs and season with salt and white pepper. Whisk the eggs like crazy. If you don't feel like doing this, you can use an electric whisk or a stand mixer with a whisk attachment. Whatever device you use, you're trying to beat as much air into the balls as possible.
Note that it may be easier and quicker to beat the eggs in two batches (four at a time) to ensure there are no lumps.
The spruce eats / Julia Estrada
Heat a non-stick or cast-iron skillet over medium-low heat. Add the butter and let it melt.
The spruce eats / Julia Estrada
When the butter in the pan is so hot that a drop of water sizzles, pour in the eggs. Don't stir. Let the eggs cook for up to a minute or until the bottom is set but not browning.
The spruce eats / Julia Estrada
Using a heatproof spatula, gently press an edge of the egg into the center, tilting the pan to allow the still-runny egg to pour in underneath. Repeat with the other edges until the eggs are almost completely set but still look a little moist. (Boil a little further if you prefer dry eggs.)
The spruce eats / Julia Estrada
Turn off the heat and continue stirring and turning the egg gently until all the uncooked parts are set. Don't break the egg open, just keep the curd as large as possible. If you are adding cheese, add it now.
The spruce eats / Julia Estrada
Transfer to a plate when the eggs are firm but still moist and soft. Eggs are delicate and will continue to cook for a few moments after they are on the plate. Serve and enjoy immediately.
The spruce eats / Julia Estrada
recipe tips
- Finely ground white pepper is traditionally used in French-style scrambled eggs, omelettes and cream sauces because of its excellent blending. Black pepper is a good substitute.
- Additional ingredients, especially those with a lot of moisture like tomatoes or onions, can delay the timing and your eggs could become watery. To prevent this, fry these ingredients separately to boil out the water before adding them to your eggs.
- Have all the ingredients you want to mix into your scrambled eggs chopped and/or cooked ready before you begin.
- Make it easy for yourself and cook your eggs in a non-stick casserole. Use a heat-resistant silicone spatula so it doesn't melt or scratch the pan.
