Breakfast · Dinner

Soft Scrambled Eggs

Tender, fluffy scrambled eggs in under 10 minutes.

⏱ 9 min (3 min prep, 6 min cooking) 🍽 Serves 4 · 2 eggs quickkid friendlybudget vegetariangluten free
📅 Add to my plan

ContainsMilk, Eggs. Check the labels on what you buy; brands differ.

Ingredients

Make 4 servings
  • Eggs

  • 8 Eggs, large
  • ¼ cup 2% milk
  • ¼ tsp Table salt
  • ⅛ tsp Ground black pepper
  • 1 tbsp Butter, salted
  • ½ cup Shredded cheddar (optional)
  • 1 tbsp Fresh chives, chopped (optional)
  • To serve

  • 4 slice Sandwich bread, whole wheat, toasted (optional)

Make it yourself

In the planner, Make it on the shopping list swaps the store item for these ingredients and puts the work on your prep day.

Nutrition

Nutrition coming: the USDA numbers for these ingredients are being added.

Steps

You’ll need: nonstick skillet, silicone spatula, bowl, whisk or fork.

  1. Whisk the eggs, milk, salt and pepper until no streaks of white remain.
  2. Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and let them sit 20 seconds.
  3. Push the eggs slowly from the edges to the center with a spatula, making large soft curds. Keep going until no liquid egg remains, 3 to 5 minutes (egg dishes are done at 160°F). Stir in cheese at the end if you like.
  4. Serve right away with toast.

🌡 Safe temperaturesEgg dishes 160°F. Check the thickest part with a food thermometer (USDA). More on food safety.

Make aheadBest fresh.
🧒 With kidsKids old enough to use the stove with help can learn eggs first; they are quick and forgiving.
Dairy-free swapUse water instead of milk and olive oil instead of butter; skip the cheese.

Goes well with

Good to know

An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.

@teddyrookbook GitHub