Friday, April 5, 2013

E is for Eggs (Scrambled)

Somehow I have become the maker of scrambled eggs in the house. Dan says I have the magic touch. I'm not sure what I do, but they are definitely fluffy and delicious when I make them.

Scrambled Eggs

6 eggs
1/4 milk (can use heavy cream or 1/2 and 1/2)
salt and pepper to taste

Beat eggs with milk. Add salt and pepper. Heat non-stick frying pan with about 1/2 tablespoon of butter over medium heat. When butter is melted, add eggs. Use a spatula to scrape the sides when the curds start to form. Gently and slowly stir to the eggs to break up the curds in larger chunks. Remove from heat before the eggs are done. There is carryover temperature to those eggs and if you don't do that you will overcook them.

These eggs are super fluffy and delicious.


  1. The milk must be the key! I've never added it to mine, but I'll have to try it next time!

  2. Well, personally I think everything is better with a little cream added : ) I do agree that the secret is removing from the heat before they're completely done. I think I'll go make some scrambled eggs now.

    Have a nice weekend!

  3. For some reason, I have the worst luck cooking eggs...scrambled, hard boiled, you name it. I will try your technique.

    Have fun with A to Z!

    Jenny at Choice City Native

  4. I will give that a try. I don't add the milk, but I also don't get super fluffy eggs, either.

  5. Hi Tracy,
    Eggs! the best meal any way, anytime of the day. Thanks for the post!