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Basic Scrambled Eggs

Basic Scrambled EggsRecipe courtesy of the American Egg Board.

Recipe Ingredients:

4 large eggs
1/4 cup milk
Salt and ground black pepper
2 teaspoons butter

Cooking Directions:

  1. Beat eggs, milk, salt and pepper in bowl until blended.
  2. Heat butter in large nonstick skillet over medium heat until hot.
  3. Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
  4. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
  5. Remove from heat. Serve immediately.

Makes 2 to 4 servings.

Tips:

  • Lighten up. Cooking spray and water can be substituted for butter and milk.
  • Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.
  • Don't overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.
  • How long to beat? It's a matter of preference. Light beating produces more dense scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds.
  • Holding scrambled eggs: It's best to serve scrambled eggs as soon as they are cooked, but if necessary, they can be held for a short time. Place the skillet of cooked eggs over a pan of hot water rather than over direct heat.

Nutritional Information Per Serving (1/4 of recipe): Calories: 192; Total Fat: 14 g (Saturated fat: 6 g; Polyunsaturated fat: 2 g; Monounsaturated fat: 5 g); Cholesterol: 385 mg; Sodium: 157 mg; Carbohydrates: 2 g; Dietary Fiber: 0 g; Protein: 14 g; Vitamin A: 716.2 IU; Vitamin D: 99.8 IU; Folate: 48.7 mcg; Calcium: 93.7 mg; Iron: 1.8 mg; Choline: 257 mg.

Recipe and photograph courtesy of the American Egg Board.