This easy scrambled eggs recipe is a quick and creamy breakfast that comes together in minutes. Light, fluffy, and rich in flavor, it’s perfect for busy mornings or a lazy weekend brunch. With just a few simple ingredients, you can customize it to your taste—add cheese, herbs, or even a dash of hot sauce for extra flavor!
Recipe Ingredients:
- 3 large eggs
- Pinch kosher salt
- Pinch freshly ground black pepper
- 3 tablespoons whole milk
- 1 tablespoon unsalted butter
How To Make Scrambled Eggs?
- Whisk the eggs: In a bowl, whisk together the eggs, salt, pepper, and milk until light and foamy.
- Heat the butter: Place a 10- to 12-inch (25-30cm) nonstick skillet over high heat and add the butter. Once it starts to bubble, after about 1 minute, pour the eggs directly into the center of the pan to push the butter toward the edges.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. When soft curds start to form, lower the heat to low and switch from stirring to gently folding the eggs while shaking the pan slightly with your other hand.
- Finish and serve: Once there’s no more runny egg in the pan, remove from heat and transfer to a warm plate. Let the eggs rest for 1 minute before serving, allowing them to finish cooking.
Recipe Tips:
- Use fresh eggs: Fresh eggs make the best scrambled eggs—look for bright yellow yolks and firm whites.
- Whisk well for fluffier eggs: Beat the eggs until fully combined and slightly frothy to create soft, airy curds.
- Control the heat: Start on medium-high, then lower to low heat to prevent overcooking and keep the eggs creamy.
- Don’t rush the cooking: Stir gently and cook slowly to get the best texture—scrambled eggs should be soft, not dry.
- Remove from heat early: Eggs continue cooking from residual heat, so take them off the stove while slightly underdone.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover scrambled eggs cool to room temperature. Then, store them in an airtight container and refrigerate for up to 2 days.
- Reheat: Place scrambled eggs on a microwave-safe plate, cover with a damp paper towel, and heat on medium power in 20-second intervals, stirring gently in between.
Nutrition Facts
- Calories: 91
- Total Fat: 6.7g
- Saturated Fat: 2g
- Cholesterol: 169mg
- Sodium: 88.5mg
- Potassium: 80.5mg
- Total Carbohydrate: 0.98g
- Dietary Fiber: 0g
- Sugars: 0.85g
- Protein: 6.1g
Check out More Recipes:
Alton Brown Scrambled Eggs
Description
This easy scrambled eggs recipe is a quick and creamy breakfast that comes together in minutes. Light, fluffy, and rich in flavor, it’s perfect for busy mornings or a lazy weekend brunch. With just a few simple ingredients, you can customize it to your taste—add cheese, herbs, or even a dash of hot sauce for extra flavor!
Ingredients
Instructions
- Whisk the eggs: In a bowl, whisk together the eggs, salt, pepper, and milk until light and foamy.
- Heat the butter: Place a 10- to 12-inch (25-30cm) nonstick skillet over high heat and add the butter. Once it starts to bubble, after about 1 minute, pour the eggs directly into the center of the pan to push the butter toward the edges.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. When soft curds start to form, lower the heat to low and switch from stirring to gently folding the eggs while shaking the pan slightly with your other hand.
- Finish and serve: Once there’s no more runny egg in the pan, remove from heat and transfer to a warm plate. Let the eggs rest for 1 minute before serving, allowing them to finish cooking.
Notes
- Use fresh eggs: Fresh eggs make the best scrambled eggs—look for bright yellow yolks and firm whites.
Whisk well for fluffier eggs: Beat the eggs until fully combined and slightly frothy to create soft, airy curds.
Control the heat: Start on medium-high, then lower to low heat to prevent overcooking and keep the eggs creamy.
Don’t rush the cooking: Stir gently and cook slowly to get the best texture—scrambled eggs should be soft, not dry.
Remove from heat early: Eggs continue cooking from residual heat, so take them off the stove while slightly underdone.
Alton Brown Scrambled Eggs
