How to Scramble Eggs

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Here's how to scramble eggs. These eggs get their creamy texture from constant stirring over low heat, not from milk or water. While adding either may help feed more people with fewer eggs, it doesn’t necessarily yield creamier results.

Prep Time2

Cook Time3

Course: Breakfast

Cuisine: American

Servings:

Calories: 148kcal

Author: Kathy Kingsley

Ingredients

3 large eggs
Kosher salt and fresh ground pepper
1 Tbs. butter
2 Tbs. milk (optional)

Instructions

In a small bowl, whisk eggs with ⅛ tsp. salt, a small pinch of pepper, and the milk (if using) until thoroughly blended and uniform in color. (There's no need for vigorous beating,)
In a 10-inch nonstick skillet, melt the butter over low heat and then pour in the beaten eggs. Using chopsticks, a heatproof silicone spatula, or a wooden spoon, constantly stir the eggs while shaking the pan. Push the cooked portion from the edges of the pan toward the center of the pan and let the uncooked eggs run from the center toward the edges. Break up any larger curds as you go along. Cook the eggs until they’re moist but no longer runny and have formed small, creamy curds, 2 to 3 minutes. Serve immediately.

Nutrition