Fluffy Scrambled Eggs That Melt in Your Mouth!
Scrambled Eggs – Soft and Creamy, Just as They Should Be!
Scrambled eggs are a classic breakfast dish loved by many. They are simple to make and can be enjoyed in various ways. Soft and creamy, scrambled eggs are perfect for those who want a quick and delicious meal any time of the day. Whether you’re a beginner in the kitchen or a seasoned cook, scrambled eggs are a great recipe to add to your cooking repertoire.
Why Make This Recipe
There are many reasons to make scrambled eggs. First, it’s a nutritious choice that provides protein and essential vitamins. Secondly, you can easily customize your scrambled eggs by adding different ingredients, such as cheese, herbs, or vegetables. Furthermore, this dish takes only a few minutes to prepare, making it an ideal option for busy mornings or late-night snacks.
How to Make Scrambled Eggs
Making scrambled eggs is straightforward and can be done in just a few easy steps. Here’s what you need:
Ingredients
- 4 eggs
- 2 tbsp milk (any fat % optional, Note 1)
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp / 15g butter (or margarine or oil)
- 4 slices bread (toasted and slathered with butter)
Directions
- Use a non-stick skillet or well-seasoned cast iron pan (about 25cm / 10") and a rubber spatula (or flat edge wooden spoon).
- Whisk together eggs, milk, salt, and pepper.
- Melt butter over medium heat (Note 1), then pour the egg mixture in.
- Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes. Move the set egg out of the way so the raw egg can flow onto the skillet to cook. After 30 seconds, start adding some folding action too.
- Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds ("curds") with no raw egg leaking around the edges.
- Take it off the stove when it’s still a bit undercooked for your taste.
- Gently push/fold the eggs for another 10 seconds – they will finish cooking with the residual pan heat. Then, slide the eggs onto hot toasted crusty bread slathered with butter.
- Sprinkle with extra pepper then devour immediately! For a touch of garnish, consider adding a sprig of curly parsley.
How to Serve Scrambled Eggs
Scrambled eggs are best served hot. You can pair them with toasted bread, fresh fruits, or a side of crispy bacon. For added flavor, sprinkle some cheese or herbs on top. They can also be served with avocado or a simple salad for a balanced meal.
How to Store Scrambled Eggs
Ideally, scrambled eggs should be served fresh. However, if you have leftovers, let them cool down, then store them in an airtight container in the refrigerator for up to 2 days. When reheating, do it gently in a microwave or skillet to avoid overcooking.
Tips to Make Scrambled Eggs
- For creamier eggs, don’t overcook them and take them off the heat while they’re still a little runny.
- Experiment with different seasonings, like garlic powder or fresh herbs, to enhance the flavor.
- Use fresh, high-quality eggs for the best taste.
Variation
You can easily customize scrambled eggs by adding ingredients like cheese, chopped vegetables (like spinach or bell peppers), or cooked meats (like ham or bacon) for variety.
FAQs
1. Can I use just egg whites for scrambled eggs?
Yes, you can use just egg whites for a healthier option. However, they will be less creamy compared to whole eggs.
2. Can I make scrambled eggs in the microwave?
Yes, you can whisk eggs in a microwave-safe bowl and cook them in short intervals, stirring frequently until cooked through.
3. What’s the difference between soft and hard scrambled eggs?
Soft scrambled eggs are creamy and slightly runny, whereas hard scrambled eggs are fully cooked and firmer in texture.
Enjoy this classic scrambled eggs recipe that’s both satisfying and easy to make!
Scrambled Eggs
Ingredients
Main Ingredients
- 4 pcs eggs
- 2 tbsp milk any fat % optional
- 1/4 tsp salt
- 2 grinds black pepper
- 1 tbsp butter or margarine or oil (15g)
- 4 slices bread toasted and slathered with butter
Instructions
Preparation
- Use a non-stick skillet or well-seasoned cast iron pan (about 25cm / 10") and a rubber spatula (or flat edge wooden spoon).
- Whisk together eggs, milk, salt, and pepper.
Cooking
- Melt butter over medium heat, then pour the egg mixture in.
- Wait 5 seconds, then start leisurely pushing the rubber spatula back and forth in long strokes to cook the eggs.
- After 30 seconds, start adding some folding action to the eggs.
- Cook for 60 seconds in total until you have a pile of soft, custardy scrambled egg folds with no raw egg leaking around the edges.
- Take it off the stove when it’s still a bit undercooked for your taste.
- Gently push/fold the eggs for another 10 seconds – they will finish cooking with the residual pan heat.
- Slide the eggs onto hot toasted crusty bread slathered with butter.
- Sprinkle with extra pepper then devour immediately! Optionally garnish with a sprig of curly parsley.
