Eggs, water, and a little oil or butter are all you need to make a creamy, dreamy breakfast scramble. Season to taste with salt, pepper, and fresh herbs like dill or chives.
Scrambled eggs are one of the little luxuries of everyday life. When I make them, I savor every bite. They’re soft and creamy, rich and flavorful, and they just so happen to cook in under 5 minutes. Seriously, how amazing is that?
To make this scrambled eggs recipe, you’ll need 5 basic ingredients:
- Eggs, of course! Use the freshest ones you can find, from a local source if possible (we like Vital Farms). The fresher your eggs are, the sunnier, creamier, and more flavorful your scramble will be.
- Milk, plant milk, or water – I whisk a little into the eggs before I cook them. This additional moisture makes the eggs extra-soft and creamy. If you use plant milk, make sure to pick one with a neutral flavor. I recommend unsweetened almond milk.
- Extra-virgin olive oil or butter, for the pan. I always use olive oil because it’s what I keep handy. But butter works well too – it’ll add rich flavor to this recipe.
- Salt…
- And pepper! To add depth of flavor to these simple scrambled eggs.
How to Make Scrambled Eggs
So, you have your ingredients. Now it’s time to cook! Here’s my easy method for how to make scrambled eggs:
Add the milk or water, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.
Next, gently preheat the pan. Brush a small nonstick skillet with olive oil, or melt a little butter inside it. Warm the skillet over medium heat.
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
- Extra-virgin olive oil or butter, for the pan
- Sea salt and freshly ground black pepper
- Chopped fresh chives, optional, for garnish
Instructions
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
- Extra-virgin olive oil or butter, for the pan
- Sea salt and freshly ground black pepper
- Chopped fresh chives, optional, for garnish
Instructions
-
Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and combined, with no streaks of egg white remaining.
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Brush a small nonstick skillet with olive oil, or melt a little butter in a small nonstick skillet. Bring to medium heat.
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Pour in the eggs, and let them cook for a few seconds without stirring. Pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
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Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and to prevent any part of the eggs from drying out.
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Remove the pan from the heat when the eggs are mostly set, but a little liquid egg remains. Season to taste with salt and pepper and garnish with chopped fresh chives, if desired.
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