Everyday Fluffy and Tender Scrambled Eggs

Name: Everyday Fluffy and Tender Scrambled Eggs
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings
Cuisine: American
Ingredients: 5 large eggs; 2 tbsp milk (any fat content, half-and-half, or cream); 0.125 tsp table salt (1/8 to 1/4 teaspoon); 0.0625 tsp pepper (optional; pinch to 1/8 teaspoon); 1 tbsp unsalted butter

Recipe by Lan Lam

Lan Lam published this recipe on americastestkitchen.com. SeeMeCook added ingredient weights and nutrition.

Read the original recipe

Imported by sharkamonkey on SeeMeCook

A versatile recipe that uses milk and a unique off-heat covering technique to produce soft, delicate, and perfectly set scrambled eggs.

Time: 15 minutes
Equipment: Stovetop
Good for: Breakfast or snacks
Cuisine: American
Contains: Dairy and eggs
Diet: Vegetarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

2 servings

OriginalUSMetric

5 large eggs250 g
2 tbsp milkAny fat content, half-and-half, or cream30 g
⅛ tsp table salt1/8 to 1/4 teaspoon1 g
0.06 tsp pepperOptional; pinch to 1/8 teaspoon
1 tbsp unsalted butter14 g

Weights are estimates. Together, the ingredients weigh about 295 g before cooking, which is about 150 g per serving.

Steps

Beat 5 eggs, 2 tablespoons milk, 1/8–1/4 teaspoon table salt, and a pinch to 1/8 teaspoon pepper (if using) in a bowl until well combined.
Melt 1 tablespoon unsalted butter in an 8-inch nonstick skillet over medium heat, swirling the skillet to distribute the butter across the bottom.
When the butter sizzles evenly across the skillet, add the egg mixture and increase the heat to medium-high.
Cook, scraping along the bottom and sides of the skillet slowly but constantly with a silicone spatula until the eggs clump and the spatula leaves a broad trail on the bottom of the pan, about 2 minutes.
Remove the skillet from the heat and break the eggs into large clumps.
Cover the skillet and let it sit until no runny egg remains, about 1 to 3 minutes, then serve.

Notes

For a crowd: Use 24 eggs, 1/2 cup milk, 3/4 tsp salt, and 1/4–3/4 tsp pepper. Increase butter to 2 tbsp and cook in a 12-inch skillet, increasing the active cook time to 5–7 minutes and the covered rest time to 2–4 minutes. If you prefer runny eggs, skip the final covered resting step and serve immediately.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 241
Protein: 16 g
Carbs: 2 g
Fat: 19 g
Fiber: 0 g

Where the calories come from

Large eggs75%
Unsalted butter21%
Milk4%

breakfast
eggs
scrambled eggs
vegetarian
gluten-free
quick
easy

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