How to Make Scrambled Eggs

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I'll teach you how to make scrambled eggs that are perfectly soft and fluffy every time. You'll be the hero of breakfast!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Calories: 198kcal

In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
10 large eggs, ½ cup milk, ½ teaspoon kosher salt, ⅛ teaspoon ground black pepper
Melt the butter in a large skillet over medium low heat. Once melted, swirl it around to cover the bottom of the pan.
2-3 tablespoons unsalted butter
Pour in the egg mixture, and let it sit for a minute.
Using a spatula gently pull the eggs away from the side of the pan and push them through the middle towards the opposite side.
Continue this pattern, until the eggs are soft and slightly runny, or until the eggs are cooked to your liking.
Take the eggs off the heat to let them to continue to cook/set.
Top with chives, and additional salt and pepper to taste.
chopped chives

*I like large, farm-fresh eggs. Older eggs can impart a sulfuric smell and taste, which isn't so yummy.

**I like whole milk best, but any kind of milk will work.

Tips:

To test your eggs for freshness, gently drop one in a glass of water. If it sinks, it is fresh. If it floats, it has gone bad!
Take care not to overheat the pan or the eggs could burn before they are fully set.
A silicone or heat-proof spatula is the ideal tool for scrambling eggs. A wooden spoon will work in a pinch, but it’s just not as good at getting into the seam where the sides of the pan meet the bottom. Don’t use a metal spatula, which could scrape and scratch the nonstick coating.
I recommend enjoying scrambled eggs as soon as they are made.