Pantry Savvy
Scrambled Eggs

breakfast

Scrambled Eggs

Master the art of making creamy, flavorful scrambled eggs with these easy tips and tricks.

Prep

2 min

Cook

3 min

Total

5 min

Add to meal plan

Ingredients

Serves16

Scrambled Eggs

  • 24 piece Eggs (Use the freshest eggs you can find for the best results.)
  • 8 tsp Milk or water (Choose plant milk with a neutral flavor if using non-dairy.)
  • 0 count Extra-virgin olive oil or butter (For the pan; butter adds richness while olive oil is a lighter option.)
  • 0 count Sea salt (To taste.)
  • 0 count Freshly ground black pepper (To taste.)
  • 0 count Chopped fresh chives (Optional, for garnish.)
Servings: 16−+
Register to add ingredients to a shopping list

Cooking Instructions

  1. 1

    Beat the eggs

    Crack the eggs into a medium bowl. Add the milk or water and whisk until smooth and combined.
    Tip: Whisk vigorously to incorporate air, which will make the eggs fluffier.
  2. 2

    Preheat the pan

    Brush a small nonstick skillet with olive oil or melt a little butter. Heat over medium.
    Cleanup: Use a nonstick skillet to minimize sticking and cleanup time.
  3. 3

    Cook the eggs

    Pour the egg mixture into the pan and let it sit undisturbed for a few seconds. Use a rubber spatula to pull across the pan bottom to form large, soft curds.
    Tip: For extra creaminess, add a small pat of butter midway through cooking.
  4. 4

    Finish cooking

    Continue folding and stirring the eggs, scraping the pan to form curds. Remove from heat when the eggs are mostly set but still slightly wet.
    Cleanup: Soak the pan immediately after cooking to make cleanup easier.
  5. 5

    Season and serve

    Season with salt and pepper to taste. Garnish with chives if desired, and serve immediately.
    Tip: Serve immediately for the best texture and flavor.

Make dinner one less decision.

Add this recipe to an existing meal plan, or start a new one.

Create a meal plan

Scrambled Eggs

Soft and Creamy with Chives

Prep: 2 min · Cook: 3 min · Total: 5 min · Servings: 16

Ingredients

Scrambled Eggs

  • 24 piece Eggs (Use the freshest eggs you can find for the best results.)
  • 8 tsp Milk or water (Choose plant milk with a neutral flavor if using non-dairy.)
  • count Extra-virgin olive oil or butter (For the pan; butter adds richness while olive oil is a lighter option.)
  • count Sea salt (To taste.)
  • count Freshly ground black pepper (To taste.)
  • count Chopped fresh chives (Optional, for garnish.)

Instructions

  1. Beat the eggs — Crack the eggs into a medium bowl. Add the milk or water and whisk until smooth and combined.
  2. Preheat the pan — Brush a small nonstick skillet with olive oil or melt a little butter. Heat over medium.
  3. Cook the eggs — Pour the egg mixture into the pan and let it sit undisturbed for a few seconds. Use a rubber spatula to pull across the pan bottom to form large, soft curds.
  4. Finish cooking — Continue folding and stirring the eggs, scraping the pan to form curds. Remove from heat when the eggs are mostly set but still slightly wet.
  5. Season and serve — Season with salt and pepper to taste. Garnish with chives if desired, and serve immediately.