Up your breakfast (or dinner!) game with these soft and creamy Scrambled Eggs.
People tend to feel strongly about their scrambled eggs. Some like them soft and creamy, while others swear firm and fluffy are best. I’m on Team Soft and Creamy, which is one reason why I love this recipe for scrambled eggs so much. Another reason is that it presents a foolproof technique. So even if you’re Team Firm and Fluffy, you can still follow this recipe and just increase the cook time a bit to achieve your preferred texture. After all, no matter how we like them, we’re all on Team Scrambled Eggs.
Apparently, the earliest documented recipe for scrambled eggs was in a 14th-century Italian cookbook. Over the following centuries, many cultures embraced eggs in various forms, including roasted, boiled, pickled, and as an ingredient in many dishes, such as custards and cakes. But it wasn’t until the 1800s that the real popularity of scrambled eggs for breakfast emerged, thanks in part to the Industrial Revolution. Laborers needed a hearty morning meal to fuel them through their rigorous workdays and scrambled eggs were filling, nutritious, and easy to prepare.
That has not changed! Scrambled eggs are still a protein-packed breakfast favorite, especially here in the U.S.A. Not only are they yummy, but they’re very simple to make. This recipe for scrambled eggs is no exception. What sets it apart from others, however, is an ingredient and some technique. The addition of milk, along with the butter the eggs are cooked in, creates a delectable richness, and the luxurious mouthfeel is achieved by the gentle stirring and folding of the eggs in the hot pan until they’re just barely set.
Perfect Scrambled Eggs
Have your eggs and butter at room temperature. This will allow for more even cooking. Next, choose the best pan: a seven-inch skillet is the right size for two eggs, and nonstick is the best surface. Take the time needed to achieve a foamy texture when whisking your eggs with the milk, and don’t pour this mix into the pan until your butter is completely melted. Once the eggs are in the pan, let them sit there for a bit, and then, using your spatula, gently begin to move them from the outer edges toward the center. Avoid overcooking by removing the pan from the heat just when the eggs still have a trace of wetness. They will continue cooking in the hot pan before you transfer them to a plate. This is the perfect time to season them with salt and pepper.
How Do I Store Leftovers?
Cooked and cooled scrambled eggs can be stored in an airtight container in the refrigerator for 3-4 days. You can also freeze cooked and cooled scrambled eggs for up to 3 months, but we recommend undercooking them a bit before freezing to preserve the texture. Thaw the frozen eggs in the fridge overnight and reheat in the microwave.
Serving Suggestions
In addition to the Grand Slam dupe, you can make your own version of a McGriddle by putting scrambled eggs and bacon in between two Cinnamon Bun Pancakes (they already have the maple syrup in them!) and adding a slice of American cheese. If you’re not a fan of sweet and savory, make this sandwich on an English Muffin instead. And add these crispy Oven Hash Browns on the side.
But scrambled eggs aren’t only for breakfast, you know. I love to swirl some Homemade Basil Pesto into them just before they’re done cooking and then scoop them on top of an Open-Faced Hot Honey And Ham Grilled Cheese for dinner; it’s like an upscale version of “green eggs and ham!” But these creamy scrambled eggs are also a wonderful addition to Shrimp Fried Rice and delicious tucked into a Bean And Cheese Burrito with some Mexican Crema on top.
Scrambled Eggs
Ingredients
- 2 large eggs
- 1 tablespoon milk
- 1 tablespoon unsalted butter
- Kosher salt to taste
- Black pepper to taste
- Chopped parsley or chives for garnish, optional
Instructions
- In a bowl, whisk together the eggs and milk until well combined and slightly frothy.
- Melt the butter in a nonstick skillet over medium heat.
- Pour the egg mixture into the skillet. Let it sit without stirring for a few seconds. Then, gently stir with a spatula, pushing the eggs from the edges to the center, and folding them over.
- Cook until the eggs are softly set and slightly runny in places.
- Remove from heat. Season with salt and pepper to taste. Serve immediately with chopped herbs as garnish, if desired.
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