A classic American breakfast dish, scrambled eggs are also a great source of nutrients and provide a wide assortment of essential vitamins. They are also a great source of inexpensive protein and a great way to start your day. I’ll show you my super easy process on how to make scrambled eggs with tips for different variations.
If you can find eggs from pastured chickens, the taste and texture not only can’t be beat, but the nutritional value is better as well, offering more omega 3 fats and vitamin D. For realz…if you think you don’t like scrambled eggs, make sure you try them with farm fresh eggs before you write them off!
Eggs can get kind of boring if you prepare them with nothing more than a bit of salt. Since they easily take on so much of the flavor of what you pair it with – there really is no reason to grow tired of them! Our basic recipe is tasty, has plenty of flavor, and is quick to whip up – taking a mere few minutes at the stove.
Scrambled Eggs
Ingredients
- 4 eggs preferably pastured
- 3 Tbsp milk or broth/water
- ½ tsp basil
- 1/4 tsp oregano
- 1/2 tsp dried onion
- ¼ tsp salt
- 1/4 tsp pepper
- 2 oz cheddar cheese shredded or diced
- 1 Tbsp butter for greasing pan
- 2 egg yolks optional
Instructions
- Crack the eggs into a medium-sized bowl, add 3 Tbsp liquid and whisk or beat with a fork until well blended.
- Add seasonings and cheese.
- Melt butter in a cast iron skillet over medium-low heat.
- Pour in the egg mixture and let sit until it starts to firm underneath, but not brown. Slowly pull solid egg mixture to the middle of the pan as it cooks and stir.
Tips for making scrambled eggs
For fluffy eggs –
- use water (or broth)
- preheat pan
- medium heat
- stir in large sweeping motions occasionally while cooking
For creamy eggs –
- use milk or cream
- preheat pan just enough to begin to melt the butter
- cook over medium-low heat
- stir in small rapid circles almost continuously while cooking
Use good quality eggs
Not much else will matter if you’re using cheap eggs! The taste and texture of good eggs is hard to beat.
Grease the pan
I prefer to use a cast iron skillet with either butter or bacon grease. Get the pan warm first over medium heat and then add a teaspoon of fat, allowing to melt completely. (If your cast iron pan is newer or not well seasoned, use more fat or the eggs will stick.)
Beat them well
Crack your eggs into a bowl and beat them together first. You don’t have to go crazy, but you do want them nice and combined.
Turn down the heat
Too often we want to speed up the process and end up with overly dry eggs. Once you put them in the pan, turn the heat down to medium-low.
Decide when they are done
Some people love soft-cooked eggs (I’m definitely not one of them!) so this part may take a few tries to get it exactly right for your preferences. Remember though that eggs will continue to cook slightly after being removed from the heat.
Vary the add-ins
No need to get bored eating eggs, there are a million different ways to flavor your scrambled eggs! Some other favorites of mine:
- Cook with a simple salt and pepper seasoning and sprinkle with shredded parmesan cheese and fresh chives
- Add sauteed onions and peppers
- Mediterranean scrambled eggs with spinach, tomato, and feta cheese
- Avocado and feta
- Kale and Mozzarella
- Southwest scrambled eggs
- Goat cheese and pesto
- Spinach and Parmesan
Donielle Baker
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I’ve also thrown a soup ladle of chicken broth into my scrambled eggs and my kids just gobble them up! we were getting tired of the same old same old too and that helped a lot! Plus, we’re getting the extra nutrition and digestive helps of the chicken broth (and that’s something I need a lot of now).
@Sarah Bauer, Great recipe!
Sarah, the chicken broth is fantastic idea, & I’m going to do that! Makes it a bit moister, too.
@Sarah Bauer, Broth is a fantastic idea!! And I know some families that are dairy free, so they’ll love that tip! Thanks for sharing.
I do something similar, except I usually use garlic powder and cumin (I love the Mexican flavors), and I usually throw in whatever Omelette ingredients I feel like using – cheese, mushrooms, spinach, onions, tomatoes, etc. I can’t flip an omelette for the life of me, so I just scramble it all and call it a scramblette 🙂
@Beth, Scramblette – LOVE that! I got lazy one night for dinner and did that instead of omelets too. I’ll have to try the mexican flavors though – that sounds great! Thanks for the tip!
Last week, I took spinach, diced potatoes (aka hashbrowns), and pastured bacon cut up, and fried them in bacon grease, and when they were almost done, I added creme fraiche and eggs. Hubby loved it! Even with the spinach! 🙂
@Audrey, I did that with sausage before too. I’ll have to remember the spinach next time though – that part I didn’t do!
instead of chedar cheese you can put onion and mashroom it is vary nice
So funny story.
My husband makes awesome scrambled eggs. He doesn’t add anything, just the way he makes them is amazing. I asked him how he makes them so amazing, and he said he just cooked them. So one day I asked him to make scrambled eggs, and he came in and turned the burner on high. I said “WHAT ARE YOU DOING?!?!”
Apparently he cooks his eggs on high or medium-high. Seems counter-intuitive, but that’s how he makes amazing eggs!
@Audrey, Huh. I’ll have to give that a try sometime. 🙂
I like egg crumbs!! lol. And I like to cook mine in bacon grease. 🙂 Kids like it too. It’s been a couple months and we’re not sick of it yet!
@Audrey, I did that with sausage before too. I’ll have to remember the spinach next time though – that part I didn’t do!