You might know how to scramble an egg, but do you know how to make perfect, fluffy
? I hope all these tips and tricks have helped!
(if you need more eggs, the ratio is 2 tablespoons to every 3 Eggs)
oil, or nonstick spray is fine for a healthier scramble.
In a large bowl, whisk together the eggs, milk, cheese, salt and pepper.
Allow to sit in the fridge while you prepare breakfast. A little time for the salt helps to trap moisture in the eggs, but if you don’t have time to wait, just go for cooking.
Heat a large, high-sided nonstick pan over medium high heat. See note.
Add the butter to the pan and once melted, quickly pour in the eggs.
Allow the eggs to sit for a few seconds, then using a rubber spatula, begin stirring the eggs until set. Remove to a plate and season with a little more s&p if needed
If you want more runny scrambled eggs, only use medium low heat and a slower, gentle stir.
Left-over scrambled eggs can be kept in a covered container in the refrigerator.
These eggs will keep for 4 days.
Amount Per Serving (2 eggs)
Calories from Fat 171
% Daily Value*
Saturated Fat 9g
Trans Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
© 2022 Oh, Sweet Basil