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Basic Scrambled Eggs

Basic Scrambled Eggs — a egg recipe, 5 ingredients.

Serves 1 · Egg

contains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 eggs
  • 2–3 tbsp milk (optional)
  • 2 tbsp butter
  • ¼ tsp salt (or to taste)
  • ⅛ tsp black pepper (or to taste)
Make it lactose-friendly
  • 2–3 tbsp milk (optional) → lactose-free milk, oat milk, or almond milk
  • 2 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Crack eggs into a measuring cup.
  2. Add the milk (if desired) and salt.
  3. Using a whisk or fork, beat the mixture until foamy.
  4. Melt butter in a frying pan on medium heat
  5. Pour eggs into frying pan.
  6. Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
  7. Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
  8. Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).
  9. Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0