Scrambled Eggs
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Total Time: 7 minutes
Ingredients
Scale
- 2Â eggs
- 4 pinches salt
- 1/2 tablespoon butter
- 1 pinch black pepper
Instructions
- Place a small frying pan on the stove. Turn heat to medium (if your stove dial has a scale of 1-10, go right in the middle at 5).
- While pan is heating up, crack two eggs into a small mixing bowl. Add 4 pinches of salt. (My rule of thumb when cooking eggs is 2 pinches of salt per egg.) Whisk the eggs well with a small wire whisk or a fork. Keep whisking until the eggs are very well beaten and the whites are not separated from the yellow.
- Add a pat of butter, about 1/2 tablespoon, to the pan. Using a spatula, spread butter around entire surface of the pan. You can tilt the pan to help spread the butter around if needed. Once butter is hot and bubbly it’s time to add the eggs! Be sure you wait until the pan is completely heated up before adding the eggs. The butter getting bubbly and sizzly will be your sign.
- Pour the well-beaten eggs into the pan. Let the eggs fill the pan and cook for about 30 seconds without stirring. At this point using a spatula start pushing the eggs gently and slowly around the pan. I like to start by pushing straight across the pan, tilting the pan so the runny uncooked eggs fill the open space of the pan, and then continuously pushing egg straight across the pan, flipping pieces gently, and stirring slowly. You will end up with very large pieces of scrambled egg.
- Cook for about 1 minute total. There should still be some spots that look a little wet. This is good, you don’t want to overcook the eggs. Transfer scrambled eggs to a plate and eat immediately! Sprinkle with black pepper after plating the eggs and add more salt to taste if needed. If you want cheese, sprinkle shredded cheese on top of the eggs immediately after plating the eggs.
- If you want to make more than one serving, just increase the ingredients accordingly (so, more salt and butter for every egg you add) and use a medium sized frying pan for 2 servings (4 eggs) and a large frying pan for even more 3 or more servings (6 eggs or more).
- One of the best parts of making scrambled eggs are all the variations you can cook up! If you want to add mix-ins to your scrambled eggs, it is best to add the mix-ins to the pan BEFORE you add the eggs. So, heat the pan and add the butter as directed above, then add the mix-ins (for example cooked bacon, roasted vegetables, etc.) to the pan and cook them for a minute or two until they are hot. At that point I often added another pat of butter and then add the beaten eggs, cooking them as directed above.
Nutrition
- Serving Size: 1