Yield: 2 servings
Stove Top Scrambled Eggs
Scrambled Eggs are an easy breakfast recipe that you can whip up in minutes on the stove top. Here's how to make the best, extra fluffy scrambled eggs!
Ingredients
- 4 large eggs
- 1-2 tablespoons butter
- ¼ teaspoon salt
- Small pinch pepper, optional
- 2 tablespoons milk, optional
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Instructions
- Whisk the eggs, salt and pepper together. Melt the butter in a nonstick pan over medium heat.
- When the butter begins to lightly bubble, add the eggs. Using a spatula, make long strokes back and forth over the pan. This will help the eggs cook and form smaller curds. The cooked part will come off the bottom, allowing the uncooked part to cover the pan and begin to cook.
- Continue cooking and scraping the pan for another minute and a half. The eggs are best when still wet. They will continue to cook and can get dry the longer they sit on the stove even if turned off, so remove and plate the eggs immediately.
Notes
Storage:
Scrambled eggs are best served fresh, but they can be stored in an airtight container in the refrigerator for up to 5 days.Optional Add-Ins:
1/4 cup shredded cheese 1 teaspoon chopped chives 2 tablespoons chopped onion 1/4 cup chopped ham 1/4 cup cooked and crumbled bacon 1/4 cup spinach 1/4 cup diced asparagus 1 cup Homemade Pico De Gallo (salsa or a can of rotel (drained) will also work!)Tips:
- These eggs are made simply with eggs, salt, pepper and butter. You may choose to add some milk, but this is not necessary and if you choose to add milk, just 1 ½ teaspoons per egg should be added.
- Many wish to add other ingredients to their scrambled eggs. There is no wrong way, so add whatever your family likes. You may need a little extra cooking time, but it shouldn’t increase the cook time by much more than a minute or so.
- Make sure to scrape back and forth along the pan continually while the eggs are cooking so the egg curds are small and the remaining eggs get to the pan to cook.
Nutrition
Serving: 1, Calories: 253kcal, Carbohydrates: 2g, Protein: 13g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 404mg, Sodium: 505mg, Sugar: 1g