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Soft yellow scrambled eggs on a plain cream plate.

Scrambled Eggs

Skillet scrambled eggs with butter and milk, half-and-half, or water, gently lifted as the eggs set.
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Prep Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast
Ingredients Method

Ingredients
  

  • 6 large eggs
  • 1/3 cup milk or 1/3 cup half-and-half or 1/3 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper, if desired
  • 1 tablespoon butter or 1 tablespoon margarine

Method
 

  1. Beat the eggs, chosen liquid, salt, and optional pepper thoroughly with a fork or wire whisk until well mixed.
  2. Heat the butter or margarine in a 10-inch skillet over medium heat just until it begins to sizzle.
  3. Pour the egg mixture into the skillet.
  4. 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.
  5. Avoid stirring constantly.
  6. Cook for 3 to 4 minutes, or until the eggs are thickened throughout but still moist.