Scrambled Eggs
You might know how to scramble an egg, but do you know how to make perfect, fluffy scrambled eggs? I hope all these tips and tricks have helped!
Servings: 3
Ingredients
- 6 Large Eggs
- 4 Tablespoons Milk (if you need more eggs, the ratio is 2 tablespoons to every 3 Eggs)
- 1/2 Cup Cheddar Cheese shredded
- 1/2 teaspoon Salt
- 1 Dash Pepper
- 1-2 Tablespoons Butter oil, or nonstick spray is fine for a healthier scramble.
Instructions
- In a large bowl, whisk together the eggs, milk, cheese, salt and pepper.6 Large Eggs, 4 Tablespoons Milk, 1/2 Cup Cheddar Cheese, 1/2 teaspoon Salt, 1 Dash 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.1-2 Tablespoons Butter
- 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
Notes
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.
Nutrition
Serving: 2eggs | Calories: 247kcal | Carbohydrates: 2g | Protein: 16g | Fat: 19g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 359mg | Sodium: 671mg | Potassium: 168mg | Fiber: 1g | Sugar: 1g | Vitamin A: 813IU | Calcium: 209mg | Iron: 2mg