Basic Scrambled Eggs
Recipe courtesy of the American Egg Board.
4 large eggs
1/4 cup milk
Salt and ground black pepper
2 teaspoons butter
- Beat eggs, milk, salt and pepper in bowl until blended.
- Heat butter in large nonstick skillet over medium heat until hot.
- Pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with an inverted turner, forming large soft curds.
- Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly.
- Remove from heat. Serve immediately.
Makes 2 to 4 servings.
- 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.