Knowing how to make scrambled eggs that turn out consistently delicious is an incredibly useful skill to have in the kitchen. Scrambled eggs are an easy, tasty, and healthy food, perfect as part of a larger meal or as a quickly-made, last minute dinner.
There’s a reason why scrambled eggs are a go-to on those evenings when you need something quick. They are soft, silky, and delicious, and they get eaten up without complaint.
Kids love scrambled eggs. And it’s great to have an easy method that doesn’t feel like trial and error each time.
From what I’ve experienced, cooking scrambled eggs well requires more of a low-and-slow approach. Starting with a sizzling pan is great, but keep it at a medium-low heat sizzle, where the butter is bubbling and the beaten egg mixture hisses just a touch when they hit.
Wating a few moments before stirring allows the eggs to begin setting up, and when you do stir, do so gently and consistently in long strokes across the skillet. A few sweeps in a circular motion across the bottom of the pan keep the eggs from overcooking or scalding and allow for large, soft curds.
Adding a little butter at the end of cooking makes one of the simplest foods perfectly decadent.
One of our favorite ways to serve these scrambled eggs is alongside sourdough biscuits and gravy. It’s a plate full of savory comfort food that brings everyone back for seconds.
Scrambled eggs are a wholesome, protein-packed dish to enjoy with homemade pop tarts, a stack of sourdough discard pancakes and maple syrup, a thick slice of sourdough banana bread, or a hunk of buttermilk sourdough bread, toasted, buttered, and spread with strawberry jam.
Why You’ll Love This Recipe
Quick and easy – Scrambled eggs are a great last-minute meal; cooked up in less than ten minutes from start to finish.
Flavorful comfort food – Silky soft and rich in flavor, scrambled eggs are delicious, filling, and familiar. They’re versatile, too! Enjoy them on their own, wrapped up as a breakfast burrito, or sprinkled with shredded Monterey Jack cheese.
Nutrient-rich – Eggs offer essential vitamins and minerals and are an excellent source of low-calorie, high-quality protein and healthy fats.
Ingredients
Eggs – Farm-fresh eggs make all the difference. If you don’t have a source yet, ask around!
Milk – You can also use water or heavy cream.
Fat – It’s hard to beat cooking with butter, but you can also use olive oil, tallow, or leftover bacon grease.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Scrambled Eggs
Step 1: Preheat a frying pan over medium-low heat. Crack eggs one by one into a medium bowl. Add milk and a pinch of salt to the eggs, then whisk thoroughly until combined and just a little bit frothy on top.
Step 2: When pan is heated, add a tablespoon of butter to the skillet, and once melted, spread around evenly.
Step 3: Pour in the beaten eggs and let them sit for a few seconds before stirring gently.
Step 4: Stir constantly until the eggs are set, then remove from the heat. They should be light yellow, without any pools of runny egg mixture. The top of the eggs may appear wet but will continue cooking once removed from the heat. Add some herbs and pepper if desired and serve right away.
Tips
- I crack each egg into a small dish before adding them to my mixing bowl in order to catch any potentially bad eggs without ruining the whole bowl.
- High heat will make eggs tough, so stick with lower heat and attentive, but gentle stirring.
- Remove from heat as soon as the eggs are set and there are no pools of runny egg mixture. Eggs that continue to sit on the hot (though cooling) burner will keep cooking, becoming tough, and potentially developing a green color which indicates high heat or overcooking (these are still safe to eat).
- Add fresh herbs or salsa, a sprinkle of shredded cheese and hot sauce, or a handful of fresh spinach (add at the end of cooking, stirring in to wilt with the residual heat) for added flavor.
Recipe FAQs
Adding milk yields fluffy, soft eggs with rich flavor. Water can make eggs even fluffier, though they tend to be more delicate.
If your cooked eggs turn slightly green, this is an indicator that they were cooked too hot or too long. They are still safe to eat.
Best is subjective, but I think the perfect scrambled eggs are cooked slowly in butter, over lower heat, and stirred gently.
Eggs are often called the perfect protein. They are an excellent source of protein, healthy fats, vitamins, and minerals.
Scrambled eggs typically take anywhere from two to five minutes, though that will vary depending on the amount of eggs you are cooking.
More Sourdough Recipes from the Farmhouse
- Easy Sourdough Crumpets
- Easiest Instant Pot Yogurt
- Strawberry Stuffed French Toast
- Sourdough Popovers
- Fluffy Sourdough Biscuits
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Scrambled Eggs
Ingredients
- 4 eggs
- 1-1.5 tablespoon milk or water
Instructions
- Preheat a frying pan over medium-low heat.
- Crack eggs one by one into a medium bowl. Add milk and a pinch of salt to the eggs, then whisk thoroughly until combined and just a little bit frothy on top.
- When pan is heated, add a tablespoon of butter to the skillet, and once melted, spread around evenly.
- Pour in the beaten eggs and let them sit for a few seconds before stirring gently. Stir constantly until the eggs are set, then remove from the heat. The top of the eggs may appear wet but will continue cooking once removed from the heat.
- Add pepper and fresh herbs if desired. Serve right away.
Notes
- I crack each farm-fresh egg into a small dish before adding them to my mixing bowl in order to catch a bad egg without ruining the whole bowl.
- High heat will make eggs tough, so stick with a lower heat and attentive, but gentle stirring.
- Remove from heat as soon as the eggs are set and there are no pools of runny egg mixture.
- Add fresh herbs or salsa, a sprinkle of shredded cheese and hot sauce, or a handful of fresh spinach (add at the end of cooking, stirring in to wilt with the residual heat) for added flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
