With only four ingredients and easy step-by-step instructions, this is the best scrambled egg recipe!
I know what you’re thinking… “Who needs a recipe for scrambled eggs?” Well, frankly some of us just aren’t fortunate enough to have been taught how to cook scrambled eggs. And, while I don’t consider myself a fair replacement to the loving touch of a mom or grandma or dad or grandad… consider me your stand-in teacher guiding you through this staple scrambled egg recipe.
I’m making this super simple for you. But, don’t mistake simplicity for lack of flavor because these jokers are delicious! With only four ingredients, you are about to make the most delicious yet simple scrambled eggs you have ever tasted. Enjoy!
What are scrambled eggs?
Scrambled eggs are a popular breakfast dish and probably one of the first foods many of us ever learned to cook! Simply put, scrambled eggs are whisked eggs, cooked over medium heat in a skillet or frying pan until fluffy and dense. Some people like to add milk or butter when making scrambled eggs.
To accomplish scrambled eggs, the eggs are traditionally whisked or beaten until the yolks and whites are well mixed. The mixture is then poured into your skillet or frying pan that should be greased to prevent sticking. Stirring the eggs regularly makes them literally scrambled, hence the name! Scrambled eggs are often served hot and eaten right away.
Is milk or butter better for scrambled eggs?
There is not a right or wrong answer to this question. How your mama taught you is the right way, but what if she didn’t teach you? Well…
While I prefer butter in my eggs, milk is perfectly fine, too.
I like butter better in scrambled eggs for its addition to the flavor and richness. The butter also creates a more smooth, velvety texture.
What is the best method for making scrambled eggs?
I spent the better part of my life thinking I had nailed the scrambled egg recipe, until l was introduced to Mark Bittman’s recipe for scrambled eggs several years ago. Mark cooks his eggs low and slow and the result is nothing short of perfection in my book. They’re smooth, velvety, and have incredible flavor.
Here’s why low and slow is the best method: When eggs are cooked quickly over higher heat, they get tough, overcook easily, and have a taste that’s… well… eggy. Cooking them low means you have more control over the process and can prevent them from overcooking more easily. The texture of them when they’re slowly cooked is far superior.
Now, Mark’s method calls for the eggs to be cooked over low and it takes about 30 minutes to get them cooked through. And while that is my preferred method, I don’t always have 30 minutes to scramble eggs on a weekday, so my version is a little faster.
Can I eat runny or soft cooked eggs?
Eating undercooked eggs does pose a salmonella risk and folks with compromised immune systems should be cautious. I’ve been eating runny yolks and soft scrambled eggs my entire life and have never had a problem, but that doesn’t mean there’s not a risk. But, I suppose everything is a risk in life, so you should decide for yourself.
Tips for the perfect scrambled eggs:
- Use a spatula! When it comes to scrambled eggs, I like large silky curds, not little tiny ones. So, I prefer to use a spatula to push and fold the eggs rather than a whisk which constantly breaks the curds into little tiny pieces.
- Crack on a flat surface! When it comes to those eggs, I always tell folks to crack eggs on a flat, even surface and not the side of a bowl. Someone once taught me that cracking them on a bowl can force shell fragments up into the egg white. And, that’s a crunch you don’t want in scrambled eggs.
- Start with room temperature eggs! I usually try to start with room temperature eggs, but don’t always have time. If you do, I find that room temp eggs whisk together more easily and cook a little faster.
- Make them cheesy! Cheesy eggs are a frequent occurrence at our house. For that, I simply fold in about 1/2 cup of shredded cheese (I prefer colby jack) when the eggs seem about halfway cooked through to give me those perfect scrambled eggs with cheese.
Perfect Scrambled Eggs
- 2 tablespoons unsalted butter
- 4 large eggs
- Crack the eggs into a small bowl and whisk together until very well combined. Add salt and pepper. (Start with about 1/4 teaspoon salt.)
- Put a medium-sized nonstick skillet over medium heat and add the butter. Swirl the butter around until melted completely, then reduce the heat to medium low. Add the eggs. Use a spatula to stir the eggs around the pan. It may take a few minutes before the eggs start to form curds. Use the spatula to push and fold the eggs over on themselves, being sure to push the liquidy parts of the egg to make contact with the skillet. Stir frequently. Once the eggs are mainly set but still wet, remove the pan from the heat. Then continue to stir until they are done to your liking*. Serve immediately.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.