Scrambled Eggs

Scrambled eggs are the perfect way to start the day. They are soft, creamy, and delicious. Keep reading this post for tips and tricks to make the best eggs you will have ever tasted.

I will be honest with you, I’m not much of a breakfast person. My husband and I usually just skip the meal and drink tea instead.

However, this is one of those recipes that is so quick to make that even I love to make it.

A lot of my breakfast recipes, such as my egg shakshuka and egg sandwich recipe, use eggs as the main ingredient because it is protein-packed that make for a great meal to jump-start the day.

Now, you’re probably wondering why on earth there has to be a recipe for scrambled eggs. It’s literally eggs but scrambled. However, that is where you would be wrong.

Eggs are delicate ingredients that can easily be overcooked. I ate a lot of scrambled eggs. Some of them lacked flavour. Some of them have been dry and rubbery. Some were just completely inedible.

So, I thought I would share my own scrambled eggs recipe to help everyone recreate this simple dish in minutes.

Now, the first step to making the best scrambled eggs is to crack the eggs into a bowl and then whisk them very vigorously. What you are doing here is incorporating air into the mixture to help give you that deliciously fluffy texture.

I also like to use a high-quality non-stick pan with a silicone spatula. The pan makes that you won’t get your eggs sticking to your pan, so no unsightly lumps will be able to form.

The silicone spatula means that you have a lot more flexibility so you can sweep and fold the eggs to create that wonderful layers of fluffy eggs.

I like to keep my recipes, so I only use simple ingredients in this recipe. No cream or anything because the milk adds that creamy texture for us.

The best thing about this recipe is that the eggs cook fast. However, the eggs MUST be cooked slowly on low heat. Cooking on high heat will cause the eggs to become dry and rubbery.

The next part is key, so be sure to remember this. Do not fully cook the eggs on heat. Once the eggs have somewhat cooked, but are still slightly runny in places, then remove the pan from the heat.

The residual heat will continue to finish cooking the eggs, so you are left with a beautiful scrambled egg dish.

Making scrambled eggs is a simple task. All that is required is a pinch of salt and pepper for flavour, a small amount of butter to cook with, a splash of whole milk, and fresh eggs. The perfect breakfast is served in minutes.

Check out these recipes

Here are some more recipes for you to enjoy! If you like them don’t forget to rate and leave a comment.

• Tomato Omelette
• Egg Sandwich
• Simple Egg Curry
• Egg Shakshuka
• Egg & Potato Curry

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter, and YouTube. Don’t forget to tag me @cookwithnabeela in your recipe photos!

Scrambled Eggs

by Nabeela Kauser

With this simple recipe, you can make the perfect scrambled eggs. A protein-rich quick breakfast to get your day started. Savour each bite of this delectable meal with some thick toasted bread.

5 from 4 votes

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Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Breakfast

Cuisine American, British, Western

Servings 1

Calories 197 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 2 large Eggs
• ▢ 2 tbsp Milk
• ▢ Salt and Pepper To taste
• ▢ 1 tsp Butter Unsalted

Instructions

• Crack the eggs into a bowl and add the milk, salt, and pepper. Whisk together until well combined.
• In a non-stick frying pan, melt the butter over medium heat.
• Once the butter has melted, pour in the egg mixture.
• Use a spatula to scramble the eggs, gently stirring and lifting the cooked eggs from the bottom of the pan.
• Cook for 2-3 minutes, or until the eggs are fully set but still moist.
• Serve hot, topped with salt and pepper, if desired.

Notes

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 197kcalCarbohydrates: 2gProtein: 14gFat: 15gSaturated Fat: 6gTrans Fat: 0.2gCholesterol: 386mgSodium: 186mgPotassium: 184mgSugar: 2gVitamin A: 714IUVitamin D: 2µgCalcium: 94mgIron: 2mg

Keyword Breakfast, Egg, Food, Recipe

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