Scrambled Eggs are so soft and creamy and oh so amazingly delicious! Egg scramble is an absolute delight – fluffy, moist and flavourful. No better way to start your day than with this scrumptious scramble!
Scrambled Eggs Recipe:
Scrambled eggs is a culinary egg dish that’s hearty, delicious and absolutely perfect comfort food! Brighten your day with this Eggs-citing dish.
- To make this yummy egg scramble, carefully crack four large eggs into a mixing bowl.
- Then add 1/8 tsp of salt, a pinch of pepper and a tablespoon of milk.
- Whisk well for about a minute or so till the egg mixture is nice and frothy.
- Heat a non-stick pan over medium heat. Add a tablespoon of butter and swirl the pan till the butter melts. Once the butter starts to bubble, pour in the whisked eggs.
- Leave the egg mixture undisturbed for 1-2 seconds for the base to start setting. Eggs cook very fast, so slow cook the eggs over low heat.
- Now, using a wooden or silicone spatula start to pull back the edges of the egg mixture in long strokes toward the centre, allowing raw egg to spread out to the outer edges.
- Keep repeating this process of keeping the eggs moving across the pan.
- Once the raw runny egg stops flowing out, you’ll see large creamy curds forming in the centre of the pan.
- Start scooping and gently flipping over the scramble so that all sides are uniformly cooked.
- Once the egg mixture comes together in the centre of the pan and it’s almost set but just a wee bit runny, take the pan off the heat and leave for a moment to finish cooking. This prevents over-cooking.
- Serve perfect, fluffy Scrambled Eggs with Buttered Toast.
If you are searching for more egg recipes, then do try out Mashed Eggs.
Classic Egg Scramble Recipe details below:
Fluffy Scrambled Eggs With Butter
Perfect scrambled eggs are one of the luxuries of life – soft and creamy, fluffy and moist and ready in a jiffy! So easy to whip up for morning breakfast.
Servings: 2
Calories: 172kcal
Ingredients
- ½ tbsp. butter
- 4 large eggs
- 1/8 tsp salt
- A pinch of freshly ground pepper
- 1 tbsp milk
Instructions
- To make scrambled eggs, break four eggs into a bowl. Add a dash of salt and a hint of pepper. Pour in a tablespoonful of milk – it makes the eggs soft and creamy.
- Now whisk away! All the ingredients should be thoroughly combined with no spots or streaks.
- Next heat a non-stick pan over low-medium heat. Drizzle some butter.
- Then pour the egg mixture into the warm pan. Allow the eggs to cook for a couple of seconds on low heat. Cooking scrambled eggs on high heat simply dries them out.
- Then, use a silicone spatula to scoop in the outer edges to form large curds of scrambled eggs in the centre and letting the uncooked egg mixture to flow to the sides.
- Continue to cook over low-medium heat, folding the eggs every now and then. Run your spatula all along the bottom and sides of the pan, lifting and folding to ensure uniform cooking.
- When the eggs are almost set but slightly runny, remove the pan from the heat. Allow the eggs a couple of seconds in the pan and they’ll turn out perfectly cooked.
- Serve delicious fluffy scrambled eggs with toast and fresh fruit. Enjoy!
