Super Easy Scrambled Eggs Recipes

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SIMPLE SCRAMBLED EGGS



Simple Scrambled Eggs image

Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 3

8 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter

Steps:

  • Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
  • Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

SCRAMBLED EGGS RECIPE: HOW TO MAKE PERFECT SCRAMBLED EGGS



Scrambled Eggs Recipe: How To Make Perfect Scrambled Eggs image

Scrambled eggs is a staple for breakfast, lunch or dinner. With this recipe, we show you how to make perfect scrambled eggs, every time.

Categories     Quick & Easy     Breakfast Recipes     Vegetarian

Time 5m

Number Of Ingredients 4

4 eggs
2 tablespoons (30ml) of milk
1 tablespoon of butter
Salt and pepper

Steps:

  • Crack four eggs into a bowl, add 30ml (2 tbsp) of milk and a pinch of salt and black pepper.
  • Beat the mixture lightly with a whisk or fork.
  • Melt 1 tbsp of butter in a medium size fry pan on a low heat and when it starts foaming, pour in the eggs and leave to set for 60-90 seconds.
  • Using a spatula, gently pull the eggs from the edges of the pan into the centre. Turn and tilt the pan so the runny eggs take up the available space and again gently pull it towards the centre. This gentle pulling towards the centre of the pan makes lovely, light ribbons of egg.
  • Remove the pan from the heat before the egg is completely set. Leave to sit for a minute or two so the egg can gently finish cooking in its own heat.

Nutrition Facts : Calories 228 calories, Carbohydrate 1.3 grams carbohydrates, Sugar 1.3 grams sugar, Fat 18.2 grams fat, SaturatedFat 8.1 grams saturated fat, Fiber 0.1 grams fiber, Protein 15.3 grams protein, Sodium 257 milligrams sodium, ServingSize 134g

SIMPLE SCRAMBLED EGGS



Simple Scrambled Eggs image

Making scrambled eggs isn't complicated. A bit of salt and pepper for flavour, a little butter to cook, and fresh eggs is all you need for a perfect breakfast. You can modify this recipe to include your favourite ingredients such as cheese, salsa, vegetables, and herbs.

Categories     Breakfast

Time 7m

Yield Serves: 1

Number Of Ingredients 3

2 eggs
Pinch each salt and pepper
1 tbsp ( 15 mL ) butter

Steps:

  • Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.
  • Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.
  • Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

Nutrition Facts :

PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

FLUFFY SCRAMBLED EGGS



Fluffy Scrambled Eggs image

When our son, Chris, wants something other than cold cereal in the morning, he whips up these eggs. Cheese and evaporated milk make them especially good. They're easy to make when you're camping, too. -Chris Pfleghaar, Elk River, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 3 servings.

Number Of Ingredients 6

6 large eggs
1/4 cup evaporated milk or half-and-half cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon canola oil
2 tablespoons process cheese sauce

Steps:

  • In a bowl, whisk eggs, milk, salt and pepper. In a large skillet, heat oil over medium heat. Pour in egg mixture; stir in cheese sauce. Cook and stir until eggs are thickened and no liquid egg remains.

Nutrition Facts : Calories 246 calories, Fat 18g fat (6g saturated fat), Cholesterol 438mg cholesterol, Sodium 523mg sodium, Carbohydrate 4g carbohydrate (4g sugars, Fiber 0 fiber), Protein 15g protein.

BEST SCRAMBLED EGGS EVER!



Best Scrambled Eggs Ever! image

These are the traditional scrambled eggs that everyone loves. It's a great and easy recipe anyone could learn!

Provided by KANGAROOgirl

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 10m

Yield 2

Number Of Ingredients 4

4 eggs
¼ cup milk
1 teaspoon salt
1 teaspoon ground black pepper

Steps:

  • In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
  • Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!

Nutrition Facts : Calories 160.9 calories, Carbohydrate 2.9 g, Cholesterol 374.4 mg, Fat 10.6 g, Fiber 0.3 g, Protein 13.7 g, SaturatedFat 3.5 g, Sodium 1315.7 mg, Sugar 2.2 g

OVEN SCRAMBLED EGGS



Oven Scrambled Eggs image

These light and fluffy scrambled eggs are a snap to put together for a big crowd. I usually make 2 pans for our Christmas Brunch, and I never have much left over!

Provided by Erin

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 35m

Yield 12

Number Of Ingredients 4

½ cup butter or margarine, melted
24 eggs
2 ¼ teaspoons salt
2 ½ cups milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Pour melted butter into a glass 9x13 inch baking dish. In a large bowl, whisk together eggs and salt until well blended. Gradually whisk in milk. Pour egg mixture into the baking dish.
  • Bake uncovered for 10 minutes, then stir, and bake an additional 10 to 15 minutes, or until eggs are set. Serve immediately.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 3.2 g, Cholesterol 396.4 mg, Fat 18.6 g, Protein 14.3 g, SaturatedFat 8.6 g, Sodium 651.3 mg, Sugar 3.2 g

SUPER EASY SCRAMBLED EGGS



Super Easy Scrambled Eggs image

Super easy and super good--this is my favorite way to make scrambled eggs! (Slightly adapted from a recipe on allrecipes.com.)

Provided by So Cal Gal

Categories     Breakfast

Time 6m

Yield 2 scrambled eggs, 1 serving(s)

Number Of Ingredients 5

2 eggs, large
1 teaspoon reduced-fat mayonnaise
1 pinch salt, to taste
1 teaspoon unsalted butter
salt and pepper, to taste

Steps:

  • In a small mixing bowl, thoroughly whisk together eggs, reduced-fat mayonnaise, and salt.
  • Heat a skillet over low-medium heat. Melt butter; then add egg mixture. As eggs cook, slowly but constantly move them around skillet. Cook only until eggs are set, yet still soft and moist--avoid overcooking.
  • Transfer scrambled eggs to a plate and season to taste with salt and pepper; serve hot.

Nutrition Facts : Calories 197.6, Fat 15.4, SaturatedFat 5.8, Cholesterol 434.9, Sodium 335.4, Carbohydrate 1.2, Sugar 1, Protein 12.7

EASY FLUFFY SCRAMBLED EGGS



Easy Fluffy Scrambled Eggs image

These scrambled eggs are fluffy like no other.

Provided by alfonso

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 10m

Yield 1

Number Of Ingredients 5

2 eggs
7 tablespoons milk
½ teaspoon salt
1 pinch ground black pepper
1 tablespoon olive oil

Steps:

  • Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
  • Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 6.4 g, Cholesterol 380.5 mg, Fat 25.6 g, Fiber 0.3 g, Protein 16.2 g, SaturatedFat 6.3 g, Sodium 1347.2 mg, Sugar 5.8 g

THE SECRET TO FLUFFY SCRAMBLED EGGS



The Secret to Fluffy Scrambled Eggs image

In search of tender, fluffy scrambled eggs? Here's the only ingredient you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.

Provided by Edible Times

Time 15m

Yield 2

Number Of Ingredients 6

1 tablespoon olive oil
¼ cup diced bell pepper
¼ cup chopped fresh mushrooms
4 large eggs
1 pinch salt
4 teaspoons butter

Steps:

  • Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.
  • Whisk eggs with salt until completely combined and very foamy.
  • Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Nutrition Facts : Calories 280.7 calories, Carbohydrate 2 g, Cholesterol 393.5 mg, Fat 24.9 g, Fiber 0.4 g, Protein 13.2 g, SaturatedFat 9.2 g, Sodium 198.9 mg, Sugar 1.4 g

SUPER-CREAMY SCRAMBLED EGGS



Super-Creamy Scrambled Eggs image

Make and share this Super-Creamy Scrambled Eggs recipe from Food.com.

Provided by Food.com

Categories     < 15 Mins

Time 5m

Yield 2 serving(s)

Number Of Ingredients 8

4 large eggs
2 tablespoons milk
1 tablespoon cornstarch
kosher salt & freshly ground black pepper
2 tablespoons butter
1 -2 tablespoon chopped herbs, such as dill, parsley or 1 -2 tablespoon chives
bacon, for serving (optional)
fruit, for serving (orange wedges) (optional)

Steps:

  • In a medium bowl, combine milk and cornstarch; whisk to combine. Add eggs, a pinch of salt and pepper, and whisk until well-combined.
  • In a medium nonstick skillet over medium heat, melt butter. When foaming subsides, add egg mixture. Let set, 15 seconds, and then, using a heat-proof rubber spatula, begin scraping the bottom and sides of the skillet in a continuous motion, gently folding the eggs to scramble. Remove skillet from heat when eggs begin looking fluffy and curdled but not entirely set, about 1-2 minutes; do not overcook. Continue folding and stirring for an additional 30 seconds off the heat.
  • Serve while eggs are hot and still slightly loose in places. Top with chopped herbs, season to taste with salt and pepper, and serve, with bacon, fruit, or on their own.

Nutrition Facts : Calories 269.8, Fat 21.6, SaturatedFat 10.8, Cholesterol 404.7, Sodium 251.2, Carbohydrate 5.1, Sugar 0.4, Protein 13.2

SUPER CREAMY SCRAMBLED EGGS



Super Creamy Scrambled Eggs image

The name says it all, these are a sure fire hit with all, even kids like em, just dont mention the ingrediants if they're picky!! Quick and easy and ohhhh so good!

Provided by Le Beast

Categories     Breakfast

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

6 eggs
1/4 cup whipping cream
1/4 cup white wine
1/2 teaspoon salt
fresh ground pepper
2 tablespoons butter
4 ounces cream cheese

Steps:

  • Beat the eggs lightly.
  • Add the cream, wine, salt and pepper and mix well.
  • Melt the butter in a large skillet over med low heat.
  • Add the egg mixture, and cook gently until eggs are almost firm, stirring occasionally, you want the eggs very moist still.
  • Stir in the cream cheese and stir until it melts and blends.
  • Serve HOT.

SIMPLE SCRAMBLED EGGS RECIPE BY TASTY



Simple Scrambled Eggs Recipe by Tasty image

Here's what you need: eggs, salt, pepper, unsalted butter

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 4

4 eggs
salt, to taste
pepper, to taste
1 tablespoon unsalted butter

Steps:

  • In a bowl, whisk the eggs. Add salt and pepper to taste. Whisk to combine.
  • Add the butter to a nonstick skillet over medium heat. Once the butter has melted and begins to bubble, turn the heat to low, and add the eggs.
  • Using a spatula, gently push the eggs back and forth across the pan until they are cooked to your liking.
  • Enjoy!

Nutrition Facts : Calories 115 calories, Carbohydrate 0 grams, Fat 8 grams, Fiber 0 grams, Protein 7 grams, Sugar 0 grams

BAKED SCRAMBLED EGGS



Baked Scrambled Eggs image

Butter, cheesy and fluffy eggs every time? You have got to try Baked Scrambled Eggs. You won't be disappointed in how delicious these scrambled eggs taste. Making oven baked eggs has never been easier.

Provided by Katie Clark

Categories     Classic

Time 25m

Number Of Ingredients 6

1/4 cup butter
12 eggs
1 cup milk
1/2 cup shredded cheese (I used colby jack)
1 teaspoon Salt (plus some extra)
1 teaspoon Pepper (plus some extra)

Steps:

  • Preheat oven to 350 degrees
  • While preheating, place a 9×13 glass baking dish with the butter in it in the oven.
  • In the mean time, whisk eggs with milk.
  • Add cheese, 1 teaspoon salt, and 1 teaspoon pepper.
  • Remove the pan with the butter from the oven.
  • Pour egg mixture on top. Bake for 10 minutes.
  • If you want true scrambled eggs, break up with a spatula after 10 minutes. Repeat this process every 5 minutes until eggs are completely cooked.
  • If you want to slice your eggs, check every 10 minutes and remove when eggs seem set.

EXTRA-CREAMY SCRAMBLED EGGS



Extra-Creamy Scrambled Eggs image

Adding a small amount of a starchy slurry to scrambled eggs - a technique learned from Mandy Lee of the food blog Lady & Pups - prevents them from setting up too firmly, resulting in eggs that stay tender and moist, whether you like them soft-, medium- or hard-scrambled. Potato or tapioca starch is active at slightly lower temperatures than cornstarch and will produce a slightly more tender scramble, but cornstarch works just fine if it's what you've got on hand. Make sure your skillet is at just the right temperature by heating a tablespoon of water in the skillet and waiting for it to evaporate. For creamier eggs, you can replace the water with milk or half-and-half.

Provided by J. Kenji López-Alt

Categories     breakfast, brunch, easy, quick

Time 5m

Yield 2 servings

Number Of Ingredients 4

2 teaspoons potato starch, tapioca starch or cornstarch
4 tablespoons cold unsalted butter, cut into 1/4-inch cubes
4 eggs (see Note)
Pinch of kosher salt

Steps:

  • In a medium bowl, whisk together starch with 1 1/2 tablespoons water until no lumps remain. Add half the butter cubes to starch mixture. Add eggs and salt, and whisk, breaking up any cubes of butter that have stuck together, until the eggs are frothy and homogenous. (There will still be solid chunks of butter in the eggs.)
  • Set your serving plate near the stovetop. Heat 1 tablespoon water in a 10-inch nonstick skillet over medium-high, swirling gently until the water evaporates, leaving behind only a few small droplets. Immediately add the remaining 2 tablespoons butter and swirl vigorously until the butter is mostly melted and foamy but not brown, about 10 seconds.
  • Immediately add the egg mixture and cook, pushing and folding the eggs with a spatula, until they are slightly less cooked than you'd like them, about 1 to 2 minutes, depending on doneness. More vigorous stirring will result in finer, softer curds, while more leisurely stirring will result in larger, fluffier curds. Immediately transfer to the serving plate, and serve.

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    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #5-ingredients-or-less     #very-low-carbs     #omelets-and-frittatas     #breakfast     #eggs-dairy     #easy     #vegetarian     #eggs     #dietary     #low-carb     #low-in-something     #number-of-servings     #3-steps-or-less

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