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5 from 6 votes

Scrambled Eggs

The Best Scrambled Eggs are fluffy, light, moist and taste amazing. There is a secret to it though, and I've got it. The secret to the perfect scrambled eggs is cooking them low and slow!  
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Breakfast
Cuisine: American
Keyword: eggs, how to make scrambled eggs, how to scramble eggs, scrambled eggs, scrambled eggs how-to, scrambled eggs recipe
Servings: 2 servings
Author: Alyssa Rivers

Ingredients

  • 1 tablespoon unsalted butter
  • 4 large eggs
  • 2 tablespoons milk
  • salt to taste
  • ground black pepper to taste

Instructions

  • Heat a medium-sized non-stick skillet over medium-low heat, then add 1 tablespoon unsalted butter.
  • Add 4 large eggs and 2 tablespoons milk to a small bowl and whisk until combined.
  • Once the butter has fully melted, pour the egg mixture into the skillet and let it sit undisturbed until you see a thin layer of the egg cooking around the edge. Use a rubber spatula to start moving the eggs around the pan until they look fluffy and barely set. They should be slightly runny and soft.
  • Season with salt and ground black pepper and serve immediately. Garnish with chopped chives, if desired.

Nutrition

Calories: 202kcal | Carbohydrates: 1g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 389mg | Sodium: 148mg | Potassium: 162mg | Sugar: 1g | Vitamin A: 739IU | Calcium: 76mg | Iron: 2mg

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