Updated: Jun 2
Make these creamy and soft scrambled eggs for a rich and satisfying breakfast. Easy to make, fluffy, and utterly delicious. Best enjoyed with toast, sausages, baked beans, or bacon if desired.
Preparation and Cooking Time
Prep Time: 3 minutes
Cook Time: 5 minutes
Total Time: 8 minutes
2 teaspoons milk
6 large eggs
1/4 teaspoon ground black pepper
1/8 teaspoon sea salt
butter for the pan
chopped fresh chives, for serving(optional)
In a bowl, break the eggs and add the milk. Whisk until well combined and smooth.
Set a nonstick skillet over medium heat. Add a little butter, once melted pour in the eggs and allow them to cook without stirring for a few seconds.
Move the spatula slowly across the base and side of the skillet to form large, soft curds. Cook until the eggs are thickened but a little liquid egg remains.
Season to taste with pepper and salt and top with chopped fresh chives.
1. Olive oil can also be used to cook scrambled eggs instead of butter.
2. Scrambled eggs should not be crispy or browned, instead they should be creamy and yellow.
3. I highly recommend a nonstick skillet and a heat-resistant silicone spatula for this recipe.
4. The scrambled eggs can also be made without milk, and it still turns out amazing, however, milk makes the eggs a little more creamy.
Calories: 250 | Carbs: 3g | Protein: 16g | Total Fat: 17g | Saturated Fat: 5g | Cholesterol: 376mg | Sugar: 0g | Fiber: 0g
Nutritional information is a guide only.
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