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Scrambled eggs for breakfast

Scrambled Eggs for Breakfast

Whip up scrambled eggs for breakfast — a great start to the day! I call this simple dish my "Favorite" scramble, because even friends of mine who can't stand fried eggs love it. A big plus: it's made from things you always have in the fridge.

Inna

Recipe author

Composition / ingredients

Servings:

Eggs

Milk

Butter

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 21 % 7 g

Fats 73 % 24 g

Carbohydrates 6 % 2 g

249 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 5 min

Step 1:

Gather everything you need for the recipe, in which I'll show you how to make scrambled eggs for breakfast.
Step 2:

Let's get started. First, crack a couple of eggs into a deep bowl. Pour in the milk. Season with salt and pepper to taste.
Step 3:

Mix it all together thoroughly, whisking as you go.
Step 4:

Set a skillet over medium heat. Once it's hot, drop in a pat of butter. Wait until the butter melts and foams, then pour in the egg mixture.
Step 5:

Start stirring right away with a spatula. You'll see the eggs begin to set almost instantly. I usually pull them off the heat almost immediately, while they're still very loose and moist, but you can cook them a bit more if you like. Your scramble is ready. Serve it on a piece of toast or with a light salad. Enjoy!

This dish takes no more than a couple of minutes to make. I add everything to taste — try different ratios of eggs, milk, and seasonings and settle on what you like best. It's a great way to start the day, made as breakfast for yourself and your family. It comes out tender and moist, with a rich, creamy flavor. Farm eggs are great here, but store-bought will do in a pinch. Sometimes I take it a step further and make open-faced sandwiches with it: fry slices of white bread in butter until golden on both sides, top with lettuce leaves and a thin slice of fresh tomato, and season lightly with salt. Then I add the scrambled eggs and top everything with cheese and chopped dill. The cheese melts over the hot eggs and looks so appetizing. You can also add the cheese straight to the eggs while they're still in the pan, so it melts and binds everything together. Instead of bread, you could also use a hot dog bun — split it and tuck the filling inside. Improvise!