BEAT eggs, milk, salt and pepper in bowl until blended.
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. CONTINUE cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly. REMOVE from heat. SERVE stove top scrambled eggs.
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 Tips on How to Make Scrambled Eggs Perfectly
Scrambled eggs are one of the most versatile dishes for breakfast. Follow the tips below to find out more on how to cook scrambled eggs on stove.
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.