Easy Scrambled Eggs
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 to make and a great way to get started in the kitchen. This scrambled eggs recipe is a great breakfast option; customize it however you like!
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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
How to Store & Re-Heat
To store: Scrambled eggs, 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: Scrambled eggs, you can use a few methods. One common 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 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.
How to Freeze
I don't recommend freezing scrambled eggs because the freezing process can affect the texture and flavor of the eggs.
Nutrition Facts
Easy Scrambled Eggs
Amount per Serving
Calories
113
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.03
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
275
mg
92
%
Sodium
498
mg
22
%
Potassium
121
mg
3
%
Carbohydrates
1
g
0
%
Fiber
0.1
g
0
%
Sugar
1
g
1
%
Protein
10
g
20
%
Vitamin A
514
IU
10
%
Vitamin C
1
mg
1
%
Calcium
52
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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