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
ContainsMilk, Eggs. Check the labels on what you buy; brands differ.
Ingredients
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)
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: nonstick skillet, silicone spatula, bowl, whisk or fork.
- Whisk the eggs, milk, salt and pepper until no streaks of white remain.
- Melt the butter in a nonstick skillet over medium-low heat. Add the eggs and let them sit 20 seconds.
- 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.
- 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.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.