The classic scrambled eggs that everyone enjoys are these. It’s a fantastic and simple dish that everyone can learn!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 eggs
- ¼ cup milk
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- In a medium bowl, whisk together the eggs and milk using a fork. Whisk in the salt and pepper.
- Heat a small non-stick pan over medium heat. Pour the egg mixture into the pan, and cook. Stir, scrape, and cut up the eggs while cooking until no liquid remains. Enjoy!
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 374 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 4 g |
| Sodium | 1316 mg |
| Sugars | 2 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Tasty, but colour could be more beautiful if you use more yokes and less white alternatively add some paprika.
This recipe has a lot of pepper, which you can easily adjust. we decided to give it a try and take out about 1/4 of the pepper. a great base of an egg recipe. add your favorite g veggies and proteins and you’ve got a winner
I melted a pat of butter in my pan before adding the egg mixture. I used salt & pepper to my personal taste. What the recipe calls for seems like too much. I like the light, fluffy texture of the scrambled eggs, but feel that adding the milk takes away from the richness of the flavor.
Loved this method. The eggs were soft and pillowy. I didn’t care for the amount of salt and pepper written, so I used less.
Delicious base recipe. No sticking and the eggs were nice and fluffy. I plan to add in some ham and cheese next go round.
5.4.21 Too much, too much, too much: salt, pepper and milk. If I made this recipe as written, I would be seriously disappointed. I won’t get into the milk vs. water controversy, since I’ve used both, but I will say that I think 1/4 cup is too much, and a teaspoon each of salt and pepper is just too much, as well. I’ve never added salt and pepper when I’m cooking the eggs, we’re all just accustomed to doing that at the table to suit one’s tastes. I was taught early on that the way to scramble eggs is “low and slow” which I did today for perfectly cooked scrambled eggs. By that I mean low heat and cook slowly. I will go out on the limb and say that the people who rated this 5 stars most likely have never had really good scrambled eggs. Just too many things wrong with the recipe.
An easy recipe to make in minutes. I would make one change. I think one teaspoon of salt and 1 teaspoon of pepper is a bit much. I would leave out the salt and pepper when cooking. My family prefers to salt and pepper their own eggs to their liking.
Ha ha dang this recipe is for someone who loves salt. I like to make recipes and follow it exactly as it is written. I saw teaspoon of both salt and pepper but with four eggs i figured it all come together and turn out great. Was to salty and took the flavor of the eggs away. So this is no way close to the best eggs ever.
Very simple , Traditional and delicious
I always added too much milk to my eggs. Now they actually taste like eggs rather than milk. Thanks!
My mom taught me how to scramble eggs when I was 13 years old.
There were a lot of elements of this recipe that didn’t work for me, and compared to other scrambled egg recipes/techniques I’ve made, it didn’t hold up. The proportions of ingredients made the dish overseasoned- it was a little too salty and way too much pepper, plus the excess pepper discolored the eggs so they looked darker instead of light-colored and appetizing. Even in a non-stick pan, too, I would strongly recommend greasing it with butter or cooking oil; the eggs will fold together much more smoothly if they have something on the bottom of the pan to ease the way. Also, despite all the milk and cooking them just until they were solid and done, they still managed to come out dry.
Next time I make this I will use less salt and pepper, the spice was overwhelming. I’m giving three stars instead of less because I did edit the recipe a little. I used three eggs instead of four and eyeballed the new ratio of salt and pepper, using less than 1 teaspoon of each
Best Scrambled Eggs I have ever eaten. Easy to make. I added a teaspoon of mayo and teaspoon of water.
This recipe needs to be removed, it’s one of the first that shows up in a google search but it’s WAY wrong. The salt and pepper proportions are way to high and the directions do not even mention that you need to grease the pan first. I made these for my wife and they were so awful we couldn’t eat them. Seriously, you need to remove this recipe from your website NOW.
For the purist, this is the best one I have tried.
Needs butter in the pan and less salt.
I could add just a tiny less of salt, but anyways, it tasted extremely good!! 😀
There’s nothing new or different about this egg recipe. I get the same exact thing and even better by omitting the milk
I live in the Midwest and everyone I know here makes scrambled eggs this way. Just cut the milk back to 2 tablespoons and salt and pepper to taste and you will be amazed.
I used only half of the salt and pepper and we all agreed they were way too salty and peppery. The texture was good though.