Scrambled Eggs

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Scrambled eggs are an easy, tasty, and healthy food, perfect as part of a larger meal or as a quickly-made, last minute dinner.

Prep Time5

Cook Time5

Course: Breakfast

Cuisine: American

Keyword: easy, quick

Servings:

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.

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.