Who doesn't love starting the day with delicious, light, and fluffy scrambled eggs? I know my family does! Scrambled eggs are among the first dishes I've taught my boys to cook. It's a relatively simple dish and a great way to start in the kitchen. This scrambled eggs recipe is a great breakfast option; customize it however you like! My family likes it with a side of oven-baked bacon and homemade biscuits. It is also tasty and stuffed into a tortilla with tomatillo sauce or pico de Gallo for an easy breakfast burrito or taco.
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What Are Scrambled Eggs?
Scrambled eggs are made from the whisked-together yolks and whites of eggs, sometimes combined with butter, cream, or cheese, and cooked over low or medium heat (never high heat!) to achieve varying textures. Almost every brunch menu includes variations on creamy scrambled eggs with chives or other fresh herbs.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Eggs: Eggs are the main ingredient in scrambled eggs. They provide protein and richness to the dish.
- Salt & Black pepper: Salt enhances the overall flavor of the eggs, while black pepper adds a touch of spiciness and complexity.
- Granulated Garlic: Granulated garlic is a powdered form that subtly flavors scrambled eggs. It complements the other seasonings and adds depth to the dish.
- Milk: Milk is optional but can be added to the beaten eggs to create a creamier texture and slightly enhance the richness of the scrambled eggs.
- Butter: Butter is used to cook scrambled eggs and adds richness and flavor to the dish. It also helps prevent the eggs from sticking to the pan.
Tools you'll need
- Large bowl
- Whisk
- Heat Resistant Spatula
- Measuring Cups and Spoons
- Large nonstick skillet or saute pan
How to Make Scrambled Eggs
Note: The full instructions are provided in the recipe card below.
Whisk the eggs, pepper, salt, milk, and granulated garlic in a large bowl. Melt 4 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, folding them almost constantly with a rubber spatula to form large curds, for about 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness; the residual heat will finish cooking them for you.
When the eggs are still moist and slightly runny, fold in the chopped green onion or chives. Taste for seasoning and adjust if necessary. Remove from heat. Serve immediately.
Substitutions
- Eggs: If you have dietary restrictions or allergies, you can explore using alternative egg substitutes such as tofu scramble, chickpea flour scramble, or vegan egg substitutes. These options can provide a similar texture and flavor to traditional scrambled eggs.
- Salt & Black pepper: The seasonings can be adjusted according to your preferences. You can reduce the amount of salt or use a low-sodium alternative if you prefer less salt. Similarly, you can adjust the amount of black pepper to suit your desired level of spiciness.
- Granulated Garlic: If you don't have granulated garlic, you can substitute fresh minced garlic or garlic powder. Adjust the quantity based on your preference for garlic flavor.
- Milk: If you prefer not to use milk or are lactose intolerant, you can substitute it with non-dairy alternatives such as almond milk, soy milk, or oat milk. These options can still provide some creaminess to the scrambled eggs.
- Butter: You can substitute butter with other cooking fats like olive, coconut, or vegetable oils. Each will add a slightly different flavor profile to the scrambled eggs, so choose based on your taste preferences.
Variations
- Scrambled eggs with Cheese: Whisk ½ cup riccota or cottage cheese in the egg mixture and cook until the eggs are set into a soft creamy curd; if the eggs cook too long, the cheese will begin to weep. Just before serving, preheat the broiler to low. Scatter the ½ cup grated Monterey jack or cheddar cheese over the scrambled egg and broil until the cheese melts, about 1 minute. Use a safe oven skillet if using the broiler, or place the lid on top for a few minutes to allow the cheese to melt.
- Scrambled eggs with Bacon: Crumble the oven-baked bacon and fold it at the end of cooking.
- Scrambled eggs with Tomato: Once the egg is creamy and slightly thickened, add three small tomatoes, peeled, seeded, diced, and removed from the heat while stirring constantly. The heat in the pan will continue to cook the eggs.
- Scrambled eggs with Herbs: Fold ¼ cup of finely chopped herbs (chervil, parsley, tarragon, and/or chives)at the end of cooking.
How to Serve
- Classic Breakfast: Serve the scrambled eggs alongside traditional breakfast items such as bacon, sausage, toast, and hash browns. This combination makes for a hearty and satisfying breakfast meal.
- Breakfast Burrito: Use scrambled eggs as a filling for a delicious breakfast burrito. Add ingredients like diced vegetables, cheese, salsa, and avocado for extra flavor. Wrap the scrambled eggs and fillings in a tortilla and enjoy a portable and flavorful breakfast.
- Scrambled Egg Sandwich: Place the scrambled eggs between two slices of bread or a bagel to create a tasty breakfast sandwich. Add toppings like cheese, bacon, ham, or avocado for flavor and texture.
- Brunch Spread: If you're hosting a brunch, serve the scrambled eggs as part of a larger spread. Offer toppings and accompaniments such as chopped herbs, shredded cheese, diced tomatoes, sliced avocados, salsa, and hot sauce. This allows guests to customize their scrambled eggs according to their taste.
- Breakfast Bowl: Create a breakfast bowl by layering scrambled eggs with roasted vegetables, avocado, black beans, and salsa. Top it off with a dollop of sour cream or Greek yogurt for added creaminess.
How to Store & Re-Heat
To store: Allow them to cool completely at room temperature. Transfer the cooked eggs to an airtight container or wrap them tightly with plastic wrap. Place the container in the refrigerator for 3-4 days. It's important to note that scrambled eggs tend to lose their texture and become slightly watery when stored, so they are best enjoyed fresh.
To reheat: You can use a few methods. One method is to reheat them in the microwave. Place the desired portion of scrambled eggs in a microwave-safe dish and cover it with a microwave-safe lid or plastic wrap. Heat the dish on medium power for 30-second intervals, stirring in between, until the eggs are heated. Be careful not to overheat, as this can result in rubbery eggs.
Make-Ahead
I don't recommend making them ahead of time. They taste better when they're fresh. Plus, they're quick and easy to make, so there's no need to make them in advance.
Tips for Making The Best Scrambled Eggs
- To stop eggs from overcooking: Add 1 tablespoon of something cold such as creme fraiche, sour cream, butter, or heavy whipping cream to the eggs once you’ve taken them off the heat; this will allow both flavors to ring true rather than diluting one another.
- Use a rubber spatula to fold: The secret to ensuring the eggs cook evenly is to use a spatula to fold the eggs from the top of the pan to the bottom, working with a consistent scooping motion.
- Take the eggs off the heat for 30 seconds to a minute before you think they’re done: The eggs will continue to cook slowly even after you take them off.
FAQ
How to Tell When Scrambled Eggs Are Ready
Depending on how you look at it, whether an unhinged custard or an unformed omelet, the best-scrambled eggs are defined by: Loose, large soft curds coaxed from low, steady heat. A creamy consistency without being runny. Fluffy without being dry.
My scrambled eggs are too dry. What did I do wrong?
You might have overcooked the eggs. Ensure you turn off the heat about 30 seconds before they reach your desired doneness, as residual heat will continue cooking them.
My scrambled eggs are too runny. What should I do?
If your eggs are too runny, they likely need more cooking time. Turn the heat back on and continue cooking, stirring gently, until they reach your desired consistency.
The eggs have a strange texture and are not fluffy. What went wrong?
Ensure you continuously fold the eggs with a rubber spatula as they cook. Over-stirring can break them down and result in a less fluffy texture.
My eggs have a slightly browned color. How can I avoid this?
Lower the heat if the eggs are browning too quickly. Scrambled eggs are best cooked over medium-low heat to maintain their bright color.
Related Recipes:
- Easy Poached Eggs
- Breakfast Burritos
- Fried eggs
- Spinach and Eggs Muffins
- Baked Eggs
- Mediterranean Scrambled eggs
Recipe
Easy Scrambled Eggs
Ingredients
- 15 large eggs
- ¾ teaspoon kosher salt or 1 tablespoon Knorr Chicken Bouillon , adjust to taste
- ½ teaspoon ground black pepper
- ⅛ teaspoon granulated garlic , optional
- 4 tablespoons butter
- ⅓ cup milk or half and half
- ¼ cup green onion or chives , chopped, optional
Instructions
- In a large bowl, whisk together the eggs, pepper, salt, milk, and granulated garlic if using. Melt 4 tablespoons of the butter in a wide nonstick pan over medium-low heat. Add the eggs and cook, folding it almost constantly with a rubber spatula to form large curds, for about 5 minutes. Turn the heat off 30 seconds before the eggs reach your desired doneness; the residual heat will finish cooking them for you.
- When the eggs are still moist and slightly runny, fold in the chopped green onion or chives, if using. Taste for seasoning and adjust if necessary. Remove from heat. Serve immediately.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.