Today is November 23, 2024 / /
Today is November 23, 2024 / /
To make scrambled eggs for two, you’ll need 4 to 6 eggs, 4 to 6 tablespoons of milk (figure 1 tablespoon of milk for every egg), and salt and pepper to taste. Chopped fresh parsley and other herbs add flavor and visual appeal, but they’re completely optional.
Crack eggs on a flat surface (helps ensure shells stay out of the mix) into a bowl that’s deep enough for some serious whisking.
If you wish, you can thin the scrambled egg mix with milk, cream, lemon juice, or even a little water. This optional step makes gently cooked scrambled eggs tender, almost custardy. Add up to 1 tablespoon of liquid per egg. Whisk thoroughly. Using a fork to whisk is perfectly fine; just be sure to whisk the eggs until all of the yolks and whites are thoroughly mixed together.
To make scrambled eggs on the stove, melt a teaspoon of butter or olive oil — or a combination of both — in a nonstick skillet over medium heat. Butter and oil add rich flavor to the eggs and help prevent sticking, but you can also use cooking spray.
When the butter starts to bubble, or a drop of water added to the pan sizzles, slowly pour in the egg mixture. Immediately reduce the heat to medium-low and as soon as the eggs begin to “set” or form a slightly solid base (a minute or two), gently stir with a rubber spatula.
As soft curds begin to form, add minced herbs, shredded cheese, crumbled bacon, chopped scallions, sautéed mushrooms, chopped tomato, or anything else you like. Gently fold those ingredients into the eggs. Season with salt and pepper.
Gently scrap the bottom of the pan, turning the eggs until almost all of the egg mixture has cooked through but there are still a few wet areas. Remove the pan from the heat and continue to stir until the eggs finish cooking using only the residual heat from the pan. This helps prevent the eggs from overcooking. Serve immediately, ideally on plates that have been warmed in the oven. Your perfect scrambled eggs are ready to be tucked into a breakfast burrito, placed onto toast or an English muffin, or on top of your favorite green salad for a French-inspired brunch dish.
Still have scrambled egg questions? We’ve got you covered.
Cooking scrambled eggs is easiest in a nonstick skillet (and it cleans up quickly, too).
Adding milk or plain water to scrambled eggs is an optional step that affects the texture of your finished dish. For creamy scrambled eggs, you’ll add up to 1 tablespoon of milk for every egg. For fluffy scrambled eggs, you’ll add up to 1 tablespoon of water for every egg.
The time it takes to make scrambled eggs depends on how many eggs you are scrambling at one time. If you’re going to make scrambled eggs for one, you might be using only 1 to 3 eggs, it might take you 3 to 5 minutes from the time you pour the egg mixture into the pan. If you’re scrambling more eggs, it will take longer. Resist the temptation to turn up the heat to speed up the cooking. If your heat is too high, your eggs could turn out rubbery instead of tender.
The most common way to make scrambled eggs in a microwave is by placing one or two whisked eggs in a microwave-safe cup or bowl (wipe with oil to keep the mixture from sticking). Microwave on medium-high until cooked through, stirring every 15 seconds. Or follow the users’ manual that comes with your microwave. .
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