How to Make Scrambled Eggs
Learn how to make this simplest of meals and have a go-to for those lazy Sunday mornings when you need something quick, tasty, and nutritious.
Why You Will LOVE this Recipe
- There are many reasons why we love eggs: they are quick, healthy, and versatile.
- Eggs are a good source of protein and heart-healthy unsaturated fats. Up to two eggs per day can improve your heart health.
- Scrambled eggs are a great way to start a Sunday morning, along with a cup of tea, coffee, or a peanut butter smoothie. They are quick to prepare and demand minimal cooking technique, so they’re the ideal dish for those who take some taking waking up on weekends.
Why Are Eggs GREAT For You?
Eggs are AWESOME food, like seriously. They’re packed with all the good stuff, like vitamins, minerals, and those fancy amino acids that our bodies can’t make on their own. They are also SO versatile, you can use them in a ton of dishes baked, fried, in the oven or even in the microwave (make sure to try that one, it is magic!). And the best part? Eggs are easy on the wallet (although recent inflation has sent their price soaring a bit too high for my liking), so break an egg, not the bank. Honestly, what’s not to love?
INGREDIENTS
- 4 large eggs
- 1 bunch of chives, chopped
- 1 tbsp milk
- 4 tbsp butter
- pinch of sea salt and fresh black pepper
INSTRUCTIONS
- In a small bowl crack the eggs and whisk with a fork.
- Add the milk and whisk until foamy.
- Heat a nonstick skillet on LOW and add the butter.
- Pour in the eggs and let them set for a few seconds.
- With a spatula form curds of the scrambled eggs while moving from the edge of the pan into the middle. Repeat this step until the eggs start to almost set. Turn off the heat and slice smaller pieces of the eggs with the spatula until it resembles scrambled eggs.
- Season with salt and pepper and transfer to plates.
- Garnish with chopped chives and DEVOUR!
Variations
Cheese: Few things can’t be improved with the addition of cheese. Cheddar will provide a boldness, feta a saltiness, fresh Parmesan will bring a nuttiness and texture change, while a creamier cheese, such as goat, will supply a richness.
Veggies: Vegetables like bell peppers will add a crunch, while mushrooms will bring an earthy dimension to the taste. If you want your eggs to be understated and not resemble an omelet, go with herbs, such as thyme, rosemary, sage, dill, basil, parsley, or chives. Again, I would suggest only one, as any more might make the eggs’ taste indistinguishable.
Fish: Don’t knock it till you try it! My cod scrambled eggs is the perfect breakfast for dinner! Naturally protein packed, gluten-free, low-carb and paleo friendly!
FAQs
Can I substitute one ingredient for another?
Yes, you can. Feel free to substitute the milk with cream to make it even creamier. Look to the ‘Variations’ section for more suggestions on what to add.
My dish tastes bland. What did I do wrong?
You probably cooked the eggs for too long or over high heat. Always make sure to cook your eggs on low heat and very slowly. This way your scrambled eggs will stay soft and tasty.
How do i avoid making watery scrambled eggs?
Don’t season your eggs before they are cooked. Salt will add moisture to the eggs and you want to avoid that. Wait until the end to season your eggs with salt and pepper.
How To Store Scrambled Eggs
Let the eggs cool to room temperature then store them in an airtight container or resealable plastic bag. Put them in the fridge within two hours of cooking them to prevent bacteria from growing. Eat within 4 days. Freezing scrambled eggs isn’t recommended; the eggs will turn rubbery and watery.
How to Make Scrambled Eggs
Learn how to make this simplest of meals and have a go-to for those lazy Sunday mornings when you need something quick, tasty, and nutritious.
Servings 2
Ingredients
- 4 large eggs
- 1 bunch of chives chopped
- 1 tbsp milk
- 4 tbsp butter
- pinch of sea salt and fresh black pepper
Instructions
- In a small bowl crack the eggs and whisk with a fork.
- Add the milk and whisk until foamy.
- Heat a nonstick skillet on low heat and add the butter.
- Pour in the eggs and let them set for a few seconds.
- With a spatula form curds of the scrambled eggs while moving from the edge of the pan into the middle. Repeat this step until the eggs start to almost set. Turn off the heat and slice smaller pieces of the eggs with the spatula until it resembles scrambled eggs.
- Season with salt and pepper and transfer to plates.
- Garnish with chopped chives and enjoy!
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