Go Back
+ servings
A plate with scrambled eggs, bacon, toast and parsley.
Print

How to Scramble Eggs

The softest, fluffiest, and best scrambled eggs are only 7 minutes away. Grab some some butter and a skillet; it's time to master how to scramble eggs once and for all.
Course Breakfast
Cuisine American
Prep Time 3 minutes
Cook Time 4 minutes
Total Time 7 minutes
Servings 2 servings (2 eggs each)
Calories 162kcal

Ingredients

Instructions

  • In a medium bowl, whisk eggs vigorously, trying to incorporate as much air as possible.
  • In a small non-stick skillet over medium-high heat, melt butter until foaming subsides and swirl to coat the entire inside surface of the pan.
  • Pour in eggs into the center of the pan and reduce heat to medium. This will push any butter to the sides of the skillet and prevent them from sticking.
  • Gently move the eggs from one side of the pan to the other with a rubber spatula as they begin to set. Without flipping the eggs, continue to push the eggs from side to side until cooked through, about 3 minutes.
  • Remove immediately, season with salt and pepper to taste if desired, and serve.

Notes

  1. Eggs: Any size egg works here; bigger eggs just mean there's more to eat.
  2. Butter: This scrambled egg recipe calls for butter, but feel free to swap in olive oil, a generous coat of cooking spray, clarified butter, or even a little bacon fat. Any kind of fat will keep the eggs loose and sliding around in the pan.
  3. Yield: This recipe makes 2 servings, 2 scrambled eggs each.
  4. Storage: That being said, you can certainly store any leftovers in a covered container in the refrigerator. Eat within 3 to 4 days.

Nutrition

Serving: 2 eggs | Calories: 162kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 338mg | Sodium: 161mg | Potassium: 123mg | Sugar: 1g | Vitamin A: 600IU | Calcium: 50mg | Iron: 2mg