Scrambled Eggs

Scrambled Eggs

This recipe is the king of scrambled eggs. It’s very easy and really fluffy. I am not typically a fan of scrambled eggs, but this is the one recipe that I will gladly eat.
Prep: 3 min | Cook: 2 min | Serves 1 | Level: Easy
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2 large eggs
pinch of salt
pinch of black pepper
ΒΌ cup of low fat milk
1 tsp of vegetable oil


  1. Lightly whisk the eggs, milk, salt, and pepper together until all the ingredients are just combined and the mixture has one consistency.
  2. Heat a small non-stick frying pan for a minute or so, then add the vegetable oil. Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan. Let it sit for another 10 seconds then stir and fold again.
  3. Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking. Give a final stir and serve the velvety scramble without delay
Calories Fat (G) Sodium (MG)
Total 196 14.5 224
Amount Per Serving 196 14.5 224
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