Scrambled Eggs Recipe
Eggs have been a dietary staple for centuries, with scrambled eggs appearing in early Roman and Persian culinary texts.
Equipment
- A medium-sized mixing bowl
- A whisk or fork
- A non-stick skillet
- A spatula (preferably silicone or wooden)
Ingredients
- 4 large eggs
- 2 tablespoons of whole milk or cream (optional, for creaminess)
- 1 tablespoon unsalted butter or olive oil
- A pinch of salt
- A pinch of black pepper
- Fresh herbs like parsley or chives for garnish (optional)
Instructions
- Crack and WhiskCrack the eggs into a medium-sized mixing bowl.Add a pinch of salt and pepper for seasoning. If you prefer creamier eggs, pour in the milk or cream.Whisk the eggs vigorously with a fork or whisk until fully blended and slightly frothy. This step incorporates air, which makes the eggs fluffy.
- Heat the PanPlace a non-stick skillet over low to medium heat.Add the butter or olive oil, letting it melt and coat the pan evenly. The pan should be warm, not too hot, to avoid overcooking the eggs.
- Cook the EggsPour the egg mixture into the skillet.Let it sit undisturbed for a few seconds until the edges begin to set.Using a spatula, gently push the eggs from the edges toward the center. Repeat this process, allowing uncooked egg to fill the gaps.Continue stirring gently, ensuring the eggs cook evenly. Avoid over-stirring, as this can break the curds and result in a mushy texture.
- Remove and ServeOnce the eggs are mostly set but still slightly glossy (not dry), remove the skillet from the heat. Residual heat will finish cooking them.Transfer the scrambled eggs to a plate and garnish with fresh herbs if desired.Serve immediately with toast, avocado, or your favorite breakfast sides.