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Scrambled Eggs
Ingredients
-
4
eggs
-
1/4
cup milk, half-and-half, or light cream
-
1/8
teaspoon salt
-
Dash ground black pepper
-
1
tablespoon butter or margarine
Directions
1. In a medium bowl beat together eggs, milk, salt, and pepper with a wire whisk or fork. In a 10-inch skillet melt butter over medium heat; pour in egg mixture. Cook over medium heat, without stirring, until mixture begins to set on the bottom and around the edges.
2. With a spatula or a large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg is cooked through, but is still glossy and moist. Remove from heat immediately. Makes 2 servings.
From the Test Kitchen
- Variation Greek Scrambled Eggs:Prepare as above, except cook and stir 2 cups fresh baby spinach in the butter until limp; add egg mixture. Fold in 1/2 cup crumbled feta cheese with minced garlic and fresh oregano or dill after the eggs begin to set. Sprinkle very thin red onion wedges over the top.
- Variation Cheese-and-Onion Scrambled Eggs:Prepare as above, except cook 1 green onion in the butter for 30 seconds; add egg mixture. Fold in 1/3 cup shredded cheddar or Swiss cheese after eggs begin to set.
- Variation Smokey Chicken Scrambled Eggs:Prepare as above, except cook 1/2 cup chopped deli-roasted chicken or smoked turkey and 2 tablespoons finely chopped red sweet pepper in the butter for 1 minute; add egg mixture. Fold in 1/3 cup shredded smoked mozzarella cheese after the eggs begin to set.
Nutrition Facts
(Scrambled Eggs)
- Servings Per Recipe 2,
- Calories 213,
- Protein (gm) 14,
- Carbohydrate (gm) 2,
- Fat, total (gm) 16,
- Cholesterol (mg) 441,
- Saturated fat (gm) 7,
- Sodium (mg) 339,
- Percent Daily Values are based on a 2,000 calorie diet
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