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Scramble eggs classic

Classic Scrambled Eggs

Eggs whisked and cooked in butter for breakfast. It's the simplest dish, yet the flavor is outstanding! The key here is quality ingredients. Real butter, good milk, and the freshest eggs (all at room temperature) — that's the secret to this dish.

UnicornSteak

Recipe author

Composition / ingredients

Servings:

Eggs (C1)

Butter

Milk

Salt

Ground hot pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 38 % 9 g

Fats 54 % 13 g

Carbohydrates 8 % 2 g

166 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 10 min

Step 1:

To make classic scrambled eggs, you'll need: eggs, milk, and butter, all at room temperature (take them out of the fridge 20 minutes before you start), plus salt and ground pepper. Check the freshness of the eggs ahead of time by dropping them one at a time into a glass of water. If an egg floats, it's not fresh. A good egg should lie flat on the bottom.
Step 2:

Rinse the eggs under running water and crack them into a bowl. Stir with a fork until the whites and yolks are combined. You don't want bubbles — just an even mixture. Pour in the milk and add salt. Stir again until smooth.
Step 3:

Heat a small nonstick skillet over medium heat. Melt the butter. In the classic recipe, scrambled eggs are cooked in butter, not oil — the butter really enriches the flavor of the finished dish.
Step 4:

Pour the egg mixture into the skillet and wait about twenty seconds, until the egg just begins to set. Keep the heat at medium and don't cover the pan.
Step 5:

Right away, start moving the eggs around with a spatula, folding in every direction so no large clumps form. Scrambled eggs cook very fast — a couple of minutes at most, though it varies. When the mixture is pale and fluffy but still a little moist, like in the photo for this step, they're done! That's the classic level of doneness.
Step 6:

Personally, I let mine go another half a minute just for peace of mind... It's like the doneness on a steak — a matter of taste. Some people like it medium, others want it fully cooked. Where you stop is entirely up to you. Either way, scrambled eggs should never brown into a crust! It's all about being fluffy, lightly moist, and pale. Pepper to taste right before serving.

Scrambled eggs are served right away, sometimes straight from the pan they were cooked in. They pair beautifully with strong coffee and buttered toast. This is a worthy alternative to a classic omelet for breakfast — and easier to make, if you ask me. In the classic version, the eggs should stay moist, looking almost underdone. But there's nothing stopping you from cooking them half a minute longer, until fully set. Peace of mind matters too, right? ;) Scrambled eggs have an interesting, unusual texture — soft little curds — while the flavor is just a buttery omelet. The only people who won't like this dish are those who can't stand eggs. My family devoured them, and I loved making them. Enjoy!