Breakfast Eggs Quick

Scrambled Eggs

Soft, silky, and delicious scrambled eggs, perfect for a quick breakfast or a last-minute dinner.

Prep Time 5m
Cook Time 5m
Total Time 10m
Yield 2 servings
  • Eggs (farm-fresh preferred) 4
  • Milk (or water/heavy cream) 1.5 tablespoons
  • Butter (or olive oil, tallow, or bacon grease) 1 tablespoon
  • Salt pinch
  • Pepper to taste
  • Fresh herbs (thyme or similar) to taste
Breakfast Eggs Quick

Scrambled Eggs

Prep: 5m Cook: 5m Total: 10m Yield: 2 servings

Prep & Mix

1

Preheat a frying pan over medium-low heat.

2

Crack eggs one by one into a medium bowl. Add milk and a pinch of salt to the eggs, then whisk thoroughly until combined and just a little bit frothy on top.

Cooking

3

When pan is heated, add a tablespoon of butter to the skillet, and once melted, spread around evenly.

4

Pour in the beaten eggs and let them sit for a few seconds before stirring gently.

5

Stir constantly until the eggs are set, then remove from the heat. The top of the eggs may appear wet but will continue cooking once removed from the heat.

Serving

6

Add pepper and fresh herbs if desired. Serve right away.

Baker's Notes

  • • I crack each egg into a small dish first to catch any bad eggs.
  • • High heat will make eggs tough, so stick with lower heat and gentle stirring.
  • • Remove from heat as soon as eggs are set; residual heat will finish the cooking.