Spread the love

These scrambled eggs cook in butter in a skillet. A little milk, half-and-half, or water goes into the beaten eggs.

Lift the set portions gently so the uncooked egg can reach the skillet. The finished eggs should be thickened throughout and still moist.

Before you start

Have a 10-inch skillet and a metal spatula ready. Use a fork or wire whisk to beat the eggs.

Ingredient notes

Eggs: The recipe calls for six large eggs.
Milk, half-and-half, or water: Choose one of the three liquids in the amount given.

Reader rating
4.8 out of 5 from 748 ratings

Skillet scrambled eggs with butter and milk, half-and-half, or water, gently lifted as the eggs set.

Print Recipe Pin Recipe

Prep Time 5

Total Time 15

Servings: 4

Course: Breakfast

Beat the eggs, chosen liquid, salt, and optional pepper thoroughly with a fork or wire whisk until well mixed.
Heat the butter or margarine in a 10-inch skillet over medium heat just until it begins to sizzle.
Pour the egg mixture into the skillet.
When the bottom and sides begin to set, gently lift the cooked portions with a metal spatula so the thin, uncooked egg can flow to the bottom.
Avoid stirring constantly.
Cook for 3 to 4 minutes, or until the eggs are thickened throughout but still moist.

Wait for the eggs at the bottom and sides to begin setting before lifting them.

Gently lift the cooked portions instead of stirring constantly.

Oven Scrambled Eggs For A Crowd bakes eggs with milk and butter for a crowd. Easy Cheddar Egg Bake bakes eggs with cheddar and prepared mustard.