How to Make Scrambled Eggs
Scrambled Eggs make for a perfect easy breakfast. I have all the tips and tricks for making them light and fluffy!
Servings: 2 servings
Ingredients
- 4 large eggs
- 1 tablespoon butter
- kosher salt and black pepper to taste
Instructions
- In a small bowl, whisk the eggs with a fork until they are bubbly. The key to fluffy scrambled eggs is to whisk them really well. See note 1.4 large eggs
- Place a medium-sized nonstick pan over medium-low heat. Melt the butter. (See note 2 about making this in a different type of skillet.)1 tablespoon butter
- Add the well-whisked eggs. Allow to cook for a few seconds. Then working with a stiff spatula, pull the spatula through the eggs working from the edge of the pan towards the middle of the pan. Repeat this process around the pan. Keep working around the pan folding the eggs in on themselves until the eggs solidify.
- Toss the eggs a few times and remove from the pan when they still look moist. Transfer to a plate and season with salt and pepper to taste.
Notes
- One way to ensure your eggs are super light and fluffy is to whisk them through a fine mesh sieve. This will both break down the eggs and aerate them, leaving them super fluffy.
- If you don't have a nonstick skillet, you can make this in a regular skillet. You will want to add three tablespoons of butter first and allow them to melt. Then proceed with the recipe.