Print Recipe
 Classic Scramble of Eggs
The simplest dish, and what an excellent taste! This is a worthy alternative to the classic omelet for breakfast. It goes well with strong coffee and wheat toast.
Course Morning Breakfast Dishes, Quick Breakfast
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Morning Breakfast Dishes, Quick Breakfast
Cuisine American Cuisine
Keyword Easy, For Beginners
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Instructions
  1. Begin by preparing your ingredients. Take them out of the refrigerator 20 minutes before you start cooking to bring them to room temperature. Check the freshness of the eggs by dropping them into a glass of water. Fresh eggs will lay horizontally at the bottom, while stale ones will float.
    Begin by preparing your ingredients. Take them out of the refrigerator 20 minutes before you start cooking to bring them to room temperature. Check the freshness of the eggs by dropping them into a glass of water. Fresh eggs will lay horizontally at the bottom, while stale ones will float.
  2. Rinse the eggs under cold running water, then crack them into a bowl. Whisk them with a fork until the whites and yolks are fully blended into a uniform mixture. Add milk and a pinch of salt, then stir until everything is smoothly combined.
    Rinse the eggs under cold running water, then crack them into a bowl. Whisk them with a fork until the whites and yolks are fully blended into a uniform mixture. Add milk and a pinch of salt, then stir until everything is smoothly combined.
  3. Warm a small non-stick skillet over medium heat and melt some butter in it. Using butter instead of oil enhances the flavor of traditional scrambled eggs.
    Warm a small non-stick skillet over medium heat and melt some butter in it. Using butter instead of oil enhances the flavor of traditional scrambled eggs.
  4. Add the egg mixture to the skillet. After about 20 seconds, when the eggs begin to set around the edges, stir gently. Maintain a medium heat and keep the skillet uncovered.
    Add the egg mixture to the skillet. After about 20 seconds, when the eggs begin to set around the edges, stir gently. Maintain a medium heat and keep the skillet uncovered.
  5. Stir the eggs continuously with a spatula, moving it across the pan to prevent large curds from forming. The cooking time may vary depending on your stove, but typically it takes just a few minutes. When the eggs are soft, fluffy, and slightly moist (as shown in the reference photo), they are done. This texture marks the perfect classic scrambled eggs.
    Stir the eggs continuously with a spatula, moving it across the pan to prevent large curds from forming. The cooking time may vary depending on your stove, but typically it takes just a few minutes. When the eggs are soft, fluffy, and slightly moist (as shown in the reference photo), they are done. This texture marks the perfect classic scrambled eggs.
  6. Optionally, you can continue cooking the eggs for an additional 30 seconds to achieve your preferred firmness. The key is to avoid browning; ideal scrambled eggs are light, slightly moist, and pale in color. Season with black pepper to taste and serve immediately, sometimes straight from the pan they were cooked in. Enjoy your classic scrambled eggs!
    Optionally, you can continue cooking the eggs for an additional 30 seconds to achieve your preferred firmness. The key is to avoid browning; ideal scrambled eggs are light, slightly moist, and pale in color. Season with black pepper to taste and serve immediately, sometimes straight from the pan they were cooked in. Enjoy your classic scrambled eggs!
Recipe Notes

Critical Advice: Choosing the wrong frying pan can compromise the success of even the most foolproof recipe.

Oils remain beneficial up to their smoke point, the temperature at which they start to burn and produce harmful compounds, including carcinogens.

To determine an egg's freshness, crack it into a separate bowl. Firstly, check for the absence of any off odors. In fresh eggs, the egg white will appear clear and free of any discoloration. The yolk should remain intact, not spreading widely, and appear bright, rounded, and uniform.

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