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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Scrambled Eggs

Makes: 2 servings
Start to Finish 15 mins
Scrambled Eggs
  • 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

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 KitchenGreek 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.
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.
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,
  • cal. (kcal) 213,
  • Fat, total (g) 16,
  • chol. (mg) 441,
  • sat. fat (g) 7,
  • carb. (g) 2,
  • pro. (g) 14,
  • sodium (mg) 339,
  • Percent Daily Values are based on a 2,000 calorie diet

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