Basic Scrambled Eggs

This tried-and-true method is the way to get perfect scrambled eggs every time.

Yield: 2 servings (serving size: 2 eggs)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 0.0%
  • Fat: 15.6g
  • Saturated fat: 6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 12.7g
  • Carbohydrate: 0.8g
  • Fiber: 0.0g
  • Cholesterol: 438mg
  • Iron: 1.9mg
  • Sodium: 471mg
  • Calcium: 55mg

Ingredients

  • 4 large eggs
  • 2 tablespoons water
  • 1/4 teaspoon salt
  • Dash of pepper
  • 1 tablespoon butter

Preparation

  1. 1. Combine first 4 ingredients; stir briskly with a fork until blended.
  2. 2. Melt butter in an 8-inch nonstick skillet over medium heat, tilting pan to coat bottom; pour in egg mixture.
  3. 3. Cook, without stirring, until mixture begins to set on bottom. Draw a spatula across bottom of pan to form large curds. Continue cooking until eggs are set but still moist (do not stir constantly).
  4. Microwave Directions: Combine eggs, water, salt, and pepper; stir briskly with a fork until blended. Place butter in a shallow 1-quart casserole. Microwave at HIGH 20 seconds or until melted; rotate casserole to coat bottom of dish. Pour in egg mixture. Microwave at HIGH 1 minute. Break up set portions of egg with a fork, and push toward center of dish. Microwave at HIGH 1 to 2 minutes or until eggs are almost set (eggs will be soft and moist), stirring gently after 1 minute. Cover and let stand 2 minutes or until set.
  5. carbo rating: 1
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