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Basic Scrambled Eggs

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Prep Time: 1 minute
Cook Time: 4 minutes
Makes: 2 to 4 servings

Quick Recipe

What You Need

4
EGGS
1/4
cup milk
Salt and pepper
2
tsp. butter

Here’s How

  1. BEAT eggs, milk, salt and pepper in bowl until blended.
  2. HEAT butter in large nonstick skillet over medium heat until hot. POUR IN egg mixture. As eggs begin to set, GENTLY PULL the eggs across the pan with an inverted turner, forming large soft curds.
  3. CONTINUE cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE immediately.

Enjoy

  • Top with a sprinkle of shredded cheese or fresh herbs
  • For rich creamy scrambled eggs, add small cubes of cream cheese or a dollop of cottage cheese before cooking.
  • For added flavor, stir a bit of creamy salad dressing, pesto, salsa or your favorite herb into the egg mixture.

Insider Info

  • Lighten up. Cooking spray and water can be substituted for butter and milk.
  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
  • Holding scrambled eggs: It's best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.

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Nutrition Information

Per Serving

Excellent Source: protein and choline

Good Source: vitamin A, vitamin D, folate and iron

calories: 192
total fat: 14g
saturated fat: 6g
polyunsaturated fat: 2g
monounsaturated fat: 5g
cholesterol: 436mg
sodium: 153mg
carbohydrates: 2g
dietary fiber: 0g
protein: 14g
vitamin A: 662.9IU
vitamin D: 48.1IU
folate: 48.7mcg
calcium: 89.8mg
iron: 1.8mg
choline: 257.0mg

vitamin C: .1mg
vitamin E: 1.6IU
trans fat: .1g
sugars: 2g
potassium: 180.9mg
magnesium: 15.4mg
selenium: 32.5mcg
phosphorus: 220.8mg
vitamin B12: 1.4mcg
vitamin K: .7mcg
vitamin B6: .1mg
copper: .1mg
vitamin B1 - thiamin: .1mg
manganese: .0mg
zinc: 1.2mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: .1mg
omega 3: .1g
omega 6: 1.4g