Perfect Scrambled Eggs

a breakfast plate of scrambled eggs, wheat toast, halved cherry tomatoes, and greens

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I learned how to make scrambled eggs when I was about 9 or 10 years old and for a long time, it was the only thing I could cook right. I cooked them so well that every time we had scrambled eggs for breakfast, my mother would ask me to make them. To this day they are still my favorite way to have eggs. It’s a simple recipe but my goodness the taste!

How to make scrambled eggs more interesting

Scrambled eggs are super versatile because they are so neutral in taste. You can spice them up with any variety of your favorite spices or herbs.

You can also make the meal more robust by sauteeing veggies or ground sausage and adding your egg mixture to it.

Eggs topped with green onions, fresh cilantro, sour cream, and salsa is one of my favorites!

You can also pair eggs with any neutral starch: rice, potatoes, grits, toast, or even savory oatmeal!

Scrambled Eggs

Difficulty:BeginnerPrep time: 5 minutesCook time: 5 minutesTotal time: 10 minutesServings:4 servings

Description

These scrambled eggs take only minutes to make, making them perfect for a quick but nutritious weekday breakfast.

Ingredients

Instructions

  1. Heat the oil or butter in a skillet over medium heat
  2. Break the eggs into a bowl, add the milk, and whisk
  3. Pour the mixture into your skillet
  4. Cook, turning often with a spatula until it is your preferred level of doneness
  5. Add salt and pepper right before removing from the heat
  6. Garnish with cheese, chives, green onions, and/or fresh herbs (optional)

Notes

  • Make sure you add the salt near the end of the cooking process, or your eggs may become liquidy

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