Scrambled Eggs

"Everyone should learn how to scramble eggs :P"
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by lazyme photo by lazyme
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
10mins
Ingredients:
4
Serves:
2
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ingredients

  • 4 large eggs
  • salt and pepper
  • 1 tablespoon water (optional)
  • 1 tablespoon butter
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directions

  • Break the eggs into a medium mixing bowl, add a little salt and pepper, and beat with a fork until just blended.
  • Beat in the water, if using.
  • Heat a medium skillet over medium heat.
  • Melt the butter in the skillet, swirling the pan to coat evenly.
  • Pour in the eggs, reduce the heat to medium-low, and cook, stirring frequently with a wooden spoon, until the eggs are just set, 2 to 4 minutes. Don't overcook.
  • Serve hot.

Questions & Replies

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Reviews

  1. bmcnichol
    Made for my son and I this morning and we both enjoyed the eggs. I added the water and only pepper. They were quick and easy to make.
     
  2. lazyme
    Simple, quick, and delish! Thanks swirlycinnacakes for a nice breakfast. Made for I Recommend Tag.
     
  3. I'mPat
    I've been making scrambled eggs like this for 45 years since my dear departed dad gave me my first lesson in making them on my 7th birthday (my birthday breakfast) - and oh occassionally for a little bit of decandance add a tablespoon of thick/double cream instead of water and only ever use butter. Thank you to Bergy for bringing this recipe to my attention and swirlycinnacakes for posting a great memory recipe.
     
  4. Bergy
    Simple straight forward recipe that turns out super scrambled eggs
     
  5. ChefLee
    Eggs are really a great, filling breakfast for when you are on the go all day! I used canola instead of butter and I threw in a few dried jalapeno flakes plus kosher salt and fresh ground pepper! Didn't do the water but I could see using a little milk or cream in its place when I make them again. Yumm!!
     
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Tweaks

  1. I'mPat
    I've been making scrambled eggs like this for 45 years since my dear departed dad gave me my first lesson in making them on my 7th birthday (my birthday breakfast) - and oh occassionally for a little bit of decandance add a tablespoon of thick/double cream instead of water and only ever use butter. Thank you to Bergy for bringing this recipe to my attention and swirlycinnacakes for posting a great memory recipe.
     

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