| Total: | 7 min |
| Prep: | 7 min |
| Yield: | 3 to 4 servings |
| Total: | 7 min |
| Prep: | 7 min |
| Yield: | 3 to 4 servings |
Ingredients
- 5 eggs
- 5 tablespoons milk
- 1 pat of butter
- Kosher salt
- Ground pepper
- Chives or parsley to garnish
Instructions
- In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they’ll be over-done on the plate.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 205 mg |
| Sodium | 172 mg |
| Serving Size | 1 of 4 servings |
| Calories | 98 |
| Total Fat | 7 g |
| Saturated Fat | 3 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 7 g |
| Cholesterol | 205 mg |
| Sodium | 172 mg |
Reviews
I was sure I took them out too soon but oh my we’re they delicious. I added seasoning salt after and I sprayed the pan with oil before the butter.
So good! Turned out perfectly! Will definitely use this recipe from now on.
I’m a pretty good cook but never liked my scrambled eggs. When I found this Alton recipe I read through it and the reviews. The eggs were great– fluffy and creamy. I always just threw the eggs in a pan over medium high heat and they were always hard. This is a great recipe and very easy.
You might want to add more salt than they recommend or use salted butter which is what I did because in my opinion the recipe didn’t call for enough salt. I also added more milk which made the eggs even more fluffy! They turned out really nicely and I’m definitely using this recipe from now on! You can also add cheese of chopped vegetables if you want!
I am not a cook but I am picky olive oil, pepper jack chesse, eggs on low heat, toast in toaster because the toast is ready the same time the eggs are, be ready to butter toast. If the eggs are being cooked to hot, take the pan off the stove, they will keep on cooking and dry scrambled eggs or burn eggs is out of the question.Jalapieons are also great to spice it up, if you want to live add dejoin mustered. Cover the pan with a lid to hold the upper heat in, you cook from upper side and under side . If you hear the eggs sizzle, get them off the stove
This has to be the best scrambled egg recipe that I have come across! I added some cheese, and pepper for taste, and it was amazing! I will definitely use this, the next time I make eggs! It goes great with buttered toast, and a big glass of milk! 😀
Always thought my scrambled eggs could be better but didn’t know how to do it until now. Perfect scrambled eggs Alton! Didn’t even garnish. This is the only way to do it for me from now on. Thank you.
Alton, I hope you’re reading this because you’re the one who got me back into the kitchen after a few forgettable attempts at cooking in my teenage years.
As a total beginner, I chose to make scrambled eggs because well, I love eggs and it seemed simple enough a place to start. But there were so many scrambled egg recipes online, each saying something slightly different… Finally, I decided to try yours because of all the great reviews (and because I like your show Good Eats.
The result? The best, creamiest scrambled eggs I have ever had, even better than those made by far, far more experienced cooks than myself. My husband loved it (especially its buttery flavour as well, so yay!
This has made me so keen to cook more that I just bought one of your books online. Thanks again Alton, for making cooking accessible, interesting and delicious.
As a total beginner, I chose to make scrambled eggs because well, I love eggs and it seemed simple enough a place to start. But there were so many scrambled egg recipes online, each saying something slightly different… Finally, I decided to try yours because of all the great reviews (and because I like your show Good Eats.
The result? The best, creamiest scrambled eggs I have ever had, even better than those made by far, far more experienced cooks than myself. My husband loved it (especially its buttery flavour as well, so yay!
This has made me so keen to cook more that I just bought one of your books online. Thanks again Alton, for making cooking accessible, interesting and delicious.
I have never ever eaten scrambled eggs without ketchup. Because all the scrambled eggs I’ve ever had….have been lousy. “Where did the sweetness come from?” I asked myself as I licked the plate. No need for ketchup. Go make this right now!!!!
Tip: Once you turn the heat to high, they finish cooking VERY quickly. Scoop that awesomeness onto the plate as soon as almost no more liquid is in the pan.
T-H-E B-E-S-T. Made these in about 5 minutes. Hubby and I ate them in about 2 minutes. I will never make scrambles any other way. Quick and delicious.