Scrambled Eggs






Optional Additions:


  1. Crack eggs and pour into a small mixing bowl.
  2. Add a dash of salt and ground black pepper.
  3. Using a fork or whisk, beat the eggs until they are completely combined.
  4. If you are planning to add any sautéd vegetables to the cooked eggs, sauté the vegetables first, remove from the skillet and set aside.
  5. Melt butter in the skillet over low heat.
  6. Lift the pan off of the heat and swirl the butter around so that the butter is spread evenly on the bottom and sides of the pan. You can also use a heatproof spatula so spread the butter around the bottom and sides of the pan.
  7. Pour the eggs into skillet.
  8. Using a heatproof rubber or metal spatula, gently push the eggs around the pan.
  9. The eggs will begin to set up and form into soft curds.
  10. Stir more quickly as the eggs begin to set up.
  11. Continue to stir and cook the eggs until they are just set with a creamy, moist texture; 2 to 5 minutes.
  12. Add any optional toppings.
  13. Remove from heat and serve immediately.


Keep the heat low. Cook the eggs slowly for the creamiest, lightest texture. High heat will cause the eggs to be rubbery in texture.

If you are cooking more than 6 eggs, add another tablespoon of butter to the skillet.

For 3 to 6 eggs an 8-inch skillet will work well.

For 8 to 12 eggs use a 10 or 12-inch skillet.

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