The Basics: Best Scrambled Eggs
The best scrambled eggs recipe - simple and delicious. Makes buttery, pillowy eggs.
Servings: 12 servings
Calories: 69kcal
Ingredients
- 12 large eggs
- ½ cup milk I usually just eye-ball it
- 1 teaspoon freshly ground black pepper
- 2 teaspoon salt
- 1 teaspoon garlic salt
Instructions
- Crack eggs into a blender.
- Add remaining ingredients and pulse until smooth
- I always use a non-stick skillet, but spray it with nonstick spray for good measure.
- Heat your pan over medium heat and NOT ANY HOTTER! A hot pan makes for crusty dry eggs.
- Pour your egg mixture into the pan. Now comes the important part.
- Watch your eggs carefully. Using a plastic spatula pull the eggs from the outside of the pan inward, scraping the bottom.
- Once the eggs are mostly cooked you want to use a scoop and flip motion rather than a stirring motion. This will keep the eggs from being crumbly.
- I always turn off the heat just when I think they need 1 more minute. I find that if I cook them for that 1 more minute that they turn out dry. The eggs will continue to cook a bit after the heat is turned off.
- Serve immediately.
Nutrition
Calories: 69kcal | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 164mg | Sodium: 648mg | Potassium: 74mg | Vitamin A: 255IU | Calcium: 36mg | Iron: 0.8mg