Recipes and Cooking Scrambled Eggs 4.0 (3) This light and creamy breakfast dish can be prepared in just 10 minutes and uses less than five ingredients. Surprise your family with one of the scrambled egg recipe variations. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Share Share Tweet Pin Email Photo: Carson Downing Total Time: 10 mins Servings: 3 Jump to Nutrition Facts Ingredients 8 eggs ½ cup milk 2 tablespoon butter ½ teaspoon salt ¼ teaspoon black pepper Directions In a bowl whisk together eggs and milk. In a 10-inch nonstick skillet melt butter over medium heat; pour in egg mixture. Let stand 20 seconds or until mixture begins to set on the bottom and around edges. Lift and fold toward center with a spatula, allowing uncooked egg to flow underneath. Repeat until eggs are just set and still slightly wet. Season with salt and pepper. Remove from heat immediately. Makes 3 servings. Stirred Scrambled Eggs Whisk together 8 eggs, 3 Tbsp. milk, 2 Tbsp. water, 1/2 tsp. salt, and 1/4 tsp. black pepper. In a 10-inch nonstick skillet heat 2 Tbsp. water over medium-low. Once water starts to steam (about 2 minutes) add egg mixture. Cook and stir constantly for 5 minutes or until creamy and small curds form. Greek Scrambled Eggs: Prepare as above, except cook and stir 2 cups fresh baby spinach in 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. Print Nutrition Facts (per serving) 191 Calories 14g Fat 2g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 3 Calories 191 % Daily Value * Total Fat 14g 18% Saturated Fat 6g 30% Cholesterol 384mg 128% Sodium 379mg 16% Total Carbohydrate 2g 1% Total Sugars 2g Protein 13g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.