With kids heading back to school, I’m creating recipe to make life a little easy in the morning yet kids go to school with some nutritious food in their bellies. Scrambled eggs over toast is one of my top choices and comes together under 5 minutes. I can totally get behind that!
Scrambled eggs are one of life’s little luxuries don’t you think, I dream about lunches when I plan to have avocado toasts with scrambled eggs, or sometimes just scrambled eggs placed on a bed of greens. They’re soft and creamy, rich and flavorful, and cook in under 5 minutes.
There are a million blog posts claiming to be the best scrambled eggs recipe. Im sure they’re mostly fabulous, but I think everyone has their own idea of a perfect scrambled egg recipe thats because its personal taste. I love it slightly under done and creamy with just salt. On the other hand my hubby loves it fully cooked made in butter with a little cheese added in.
The recipe below is for my “go to” scrambled eggs. I like mine with a little salt, pepper and chives for regular weekday mornings. It is fluffy, soft with tender bits, and all around delicious. I love it this way and I hope you will too. Enjoy!
- Eggs– Use the freshest eggs you can find. One can tell fresh eggs by the whites, if they’re watery, the eggs are old. Fresh eggs have a gelatinous texture, when you crack them it should drop in one piece not watery, you know what I’m talking about. Also the fresher your eggs are, the sunnier, creamier, and more flavorful your scramble will turn out. I buy organic, humane, pasture raised, a little pricey but tastes much better and better raised chickens.
- Milk – Whisk a little unsweetned milk into the eggs before cooking them. This adds moisture and makes the eggs extra-soft and creamy, just make sure its unsweetened and unflavored, plant milk included.
- Oil or butter– for the pan. I always use e.v olive oil because I always have it handy. Butter works the best– it’ll add rich flavor to this recipe. We reserve it for occasions.
- Salt and pepper! Seasoning is essential to bring out and add depth of flavor to simple scrambled eggs.
- Herbs– Chives is the best for scrambled eggs and a classic combo. Use whatever herb you like or omit and keep it simple.
Simple Scrambled eggs
Equipment
- Non Stick frying pan or skillet 100% Nontoxic Made Without PFOA or Chemicals is what I use and recommend.
Ingredients
- 4 large eggs** see NOTES
- 1 tbsp butter or olive oil
- 1 tbsp milk regular or plant based
- sea salt and black pepper as needed
- 1 tbsp chopped chives
Optional Add Ons
- 2 tbsp Grated or goat cheese
- 1 tsp Nutritional Yeast
To Serve
- Salad greens
- Sliced fresh tomatoes
- sautéed Asparagus
- Toast
Instructions
- I normally place a slice of bread to toast in a toaster before I begin making the eggs, so they’re ready simultaneously. Maybe prep an avocado too.
- Crack the eggs in a medium sized bowl, and whisk until the yolk and whites are thoroughly combined. If the eggs are in the fridge, leave them out on the counter for 30 minutes to bring it to room temperature.
- Add the milk, and whisk again! The beaten eggs should be an even yellow color, with no translucent spots or streaks.
- Warm the pan and add olive oil, or melt a little butter. Swirl to spread it evenly. Warm the skillet over medium heat.
- Pour in the egg mixture, and let it cook for a 8-10 seconds, undisturbed. Then, pull a rubber spatula across the bottom of the pan to form large, soft curds of scrambled eggs.
- Continue cooking over medium-low heat, folding and stirring the eggs every few seconds. Make sure to scrape your spatula along the bottom and sides of the pan to continue to form curds and to prevent any part of the eggs from drying out.
- For a soft, creamy scramble, stop when the eggs are mostly set, but a little liquid egg remains. It will continue cooking with the residual heat.
- Remove the pan from the heat, and season to taste with salt and pepper. The whole process will be done in under 5 minutes. Enjoy as is or garnished with suggested options.
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