How to Make Scrambled Eggs

Two Methods:Scrambled Eggs with Milk or CreamBlended Scrambled Eggs without Milk or Water

Scrambled eggs are a quick, easy and popular breakfast dish. They're also suitable as a light lunch or supper dish. A select few call scrambled eggs the perfect English breakfast.[citation needed] If you like eggs, you'll find scrambled eggs are absolutely delicious, cheap, easy to prepare and filling.


  • Scrambled eggs with milk or cream:
    • 2 eggs
    • Salt and freshly ground black or white pepper (optional)
    • Butter or oil spray
    • Milk (optional)
    • Olive oil
    • Water (optional)
    • Cheese (optional)
    • Herbs (optional)
  • Blended scrambled eggs without milk or water
    • 2 tablespoons butter or 1 tablespoon cooking oil
    • 2 large or jumbo eggs
    • Pinch salt and pepper

Method 1
Scrambled Eggs with Milk or Cream

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    Prepare the eggs. Crack two eggs per person into a bowl or jug. Add one tablespoon of milk, half-and-half, or sour cream per egg if you prefer a more tender, moist dish. Adding a little liquid to the eggs means the dish is less likely to turn out tough or rubbery.
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    Beat vigorously until the color and texture are uniform throughout. You may also add cheese for cheesy eggs.
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    Select the right sized pan for the number of eggs you will scramble. Two eggs will require a very small pan, while a dozen eggs requires a much larger one.
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    Heat a pat of butter (2 teaspoons), bacon drippings or oil in a frying pan. Move the pan by its handle, so that the melted fat glides around the surface and coats the entire pan.
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    Flick some tap water onto the skillet (frying pan) from your fingertips to test the heat. When small droplets sizzle and evaporate, the pan is just hot enough to pour in the egg mixture. Continue to whisk as you pour the egg mixture into the pan. Set the burner on low.
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    Watch that as the eggs start to cook, the mixture solidifies. As soon as this starts happening, move the mixture around the pan with a spatula to scrape the cooked eggs from the bottom to the top of the mixture and expose the still-wet portions to the heat. This keeps the eggs from developing a leathery brown skin on the bottom.
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    Look to see if your eggs are almost cooked. When they are, take them off the heat, as the hot pan will continue to cook them. If you prefer drier-textured eggs, leave them on the heat as required. Your eggs are done after there's no liquid of any kind left in the skillet.
    • Remove your eggs from the pan before they lose their moist appearance.You can also add strips of cheese to the eggs to get a more vibrant flavor out of them. Make sure to add cheese when the eggs are still hot so it will all melt onto the eggs.
    • Add salt and pepper to season, if desired.

Method 2
Blended Scrambled Eggs without Milk or Water

This method follows the belief that true scrambled eggs should not be uniformly yellow, but a blend of yellow and white.

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    To one eight inch frying pan, add 2 tablespoons butter or 1 tablespoon cooking oil. Turn heat to high for 30 seconds then reduce to medium.
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    Take 2 large or jumbo eggs or three medium eggs break them into the pan. Using a spoon at first break any yolk and then scramble the eggs using a combination of stirring and flipping. add 1 pinch of salt and 1 pinch of black pepper.
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    When the eggs are still a touch moist but solid turn off heat, and scramble for 15 to 30 seconds more.
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    Serve. Add a sprig of fresh parsley and serve immediately.


  • The better you whisk the eggs, the fewer egg whites will show up after they've been cooked.
  • For large mounds of fluffy eggs, let the eggs sit in the pan after pouring and resist any urges to whisk or agitate the mixture. Only put the eggs in motion when it looks as though the mixture on the bottom and sides is in danger of overcooking.
  • Try adding chorizo into your scrambled eggs. It makes a great addition.
  • Try adding chopped cooked ham, bacon or smoked salmon to scrambled eggs to add flavor and color. Many stores sell meat substitutes suitable for vegetarians.
  • For a less fattening dish, use less butter or a substitute. Better yet, if you have a decent non-stick pan (Teflon), no butter or oil at all is needed. Try it - it works! (though keep in mind that a good butter or a high quality oil can work wonders on your eggs).
  • If you want eggs to be less runny on top, you can flip them over and cook them on the other side for a few seconds.
  • For something a little different, finely chop some onions, cook them in butter with salt and a pinch of sugar, and then add a beaten egg. Delicious!
  • Cooking eggs for too long causes the proteins in the eggs to squeeze out the moisture and you'll end up with your eggs floating on a puddle of water on your plate.
  • Serve with toast or a bagel.
  • Overheating will result in hard, rubbery eggs. Near the end of the cooking process you can prevent the pan from overheating by lifting it off the burner for a few moments at a time.
  • Consider cooking four eggs or fewer at one time. Trying to fix more than four is difficult, and conducive to using a lot more butter than is good for you! (In any case, if you don't eat vast quantities of butter in your other food, you might allow yourself to eat just a little more butter in scrambled eggs than the absolute minimum. Butter improves the flavor a lot more than too much cheese! Do not use margarine; a butter-Olive oil mix is ideal.)
  • Add extra flavor by mixing herbs like dill, oregano or basil into the egg mixture or sprinkling on top after cooking. Add parsley for an attractive garnish. Try adding rosemary to give the eggs a different flavor.
  • Add cinnamon and sugar to make it sweet.
  • Add some cheese (Parmesan, mozzarella, cream cheese), if you like cheese. Be aware that this could cause the scrambled eggs to stick more to the pan. Or, use one tablespoon of cottage cheese per egg rather than milk or water.
  • Halfway through the cooking process, rocking the pan will help any remaining liquid to cook up.
  • Use mainly egg whites if you have high cholesterol (2 egg whites, 1 yolk).[citation needed]


  • Make sure you don't leave the stove on after you're done.
  • Undercooked eggs can cause salmonella, so make sure that they are cooked all the way through.
  • Whenever cooking on a range, be careful. If small children are around, you might want to point pot handles where they can't reach.
  • Eating too many eggs is a known contributor to constipation. To reduce the risk, try increasing your fiber intake by eating more fruit and vegetables.

Things You'll Need

  • Skillet of the appropriate size for the number of eggs to be scrambled
  • Tablespoon measures
  • Fork or whisk
  • Spatula
  • Stove
  • Large bowl

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