Basic Scrambled Eggs

Name: Basic Scrambled Eggs
Yield: 1 servings
Ingredients: 3 eggs; 2–3 tbsp milk (optional); 2 tbsp butter; ¼ tsp salt (or to taste); ⅛ tsp black pepper (or to taste)

serves 1

Ingredients

3 eggs
2–3 tbsp milk (optional)
2 tbsp butter
¼ tsp salt (or to taste)
⅛ tsp black pepper (or to taste)

Steps

Crack eggs into a measuring cup.
Add the milk (if desired) and salt.
Using a whisk or fork, beat the mixture until foamy.
Melt butter in a frying pan on medium heat
Pour eggs into frying pan.
Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).
Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast.

More recipes with eggs or butter

Adapted from “Basic Scrambled Eggs” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.