How to Scramble an Egg

Scrambled eggs are a breakfast staple that you can enjoy any time of the day. They are a versatile comfort food that can be served alone, with other breakfast foods, on a sandwich, or with hollandaise or Bernaise sauce for an elegant Sunday brunch. You can add any ingredient you like to scrambled eggs—you are limited only by your taste and your imagination. But first, let’s look at the basic steps in the creation of great scrambled eggs.

Things You'll Need

• Eggs
• Milk
• Salt
• Butter or non-stick cooking spray
• Whisk
• Frying pan
• Spatula

Instructions

1. Start by cracking two fresh eggs per serving into a bowl. Add a tablespoon of cold milk for every two eggs. Add salt to taste. Pepper and other seasonings are optional.

2. Place a tablespoon of butter in the pan or spray the pan with a non-stick cooking spray. Place the pan over a medium heat.

3. While the pan is heating, beat the eggs with a whisk. The secret of light, fluffy scrambled eggs is in the beating. The longer you beat them, the fluffier they will turn out.

4. Add the eggs when the pan becomes hot. When they begin to set, move the eggs from the edge of the pan to the center. This will ensure even cooking.

5. Use your spatula to stir and flip the eggs as they start to become firm. If you prefer your eggs scrambled lightly, watch the eggs carefully and remove when ready. Keep in mind that the pan will be very hot, so the eggs will solidify quickly. Waiting even a moment too long can result in overcooking.

6. Serve with your other favorite breakfast foods and beverage, and enjoy!

Tips & Warnings

• You can scramble as many as eight eggs at a time in a 12-inch pan.

• Vegetables, meats and seafood must be pre-cooked before adding to the egg mixture. Eggs cook much more quickly than these additional ingredients can be cooked, or even heated.

• You can add most cheeses early during the cooking process. However, cheddar cheese will begin to separate if added early, so fold it in just before the eggs are done.