Best 8 Easy Scrambled Eggs Recipes

EASY FLUFFY SCRAMBLED EGGS

Steps:

• Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed.
• Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.

EASY SCRAMBLED EGGS AND SCALLION

Steps:

• Beat eggs.
• Heat skillet and pour light coating of olive oil.
• Heal oil for about a minute.
• Add diced scallions and fry for about 30 seconds.
• Add eggs.
• Fry for about 2 minutes or until eggs are desired consistency. I use a rubber spatula to break up the egg mixture as it fries.
• Salt and pepper to taste.
• Enjoy!

FAST AND EASY MEXICAN SCRAMBLED EGGS

Steps:

• In a 10-inch skillet heat Salsa de Chile Verde over medium heat until bubbly.
• Pour beaten eggs over sauce in skillet.
• Cook without stirring over low head for 1 to 1 1/2 minutes or until mixture begins to set on bottom.
• Lift and fold eggs with spatula so uncooked part runs to bottom.
• Continue lifting and folding about 5 minutes more till eggs are cooked through, but still glossy and moist.
• Pass sour cream to spoon on top.

EASY MEXICAN SCRAMBLED EGGS

Steps:

• Combine first 5 ingredients in a bowl and mix to combine.
• Coat a nonstick skillet with pam cooking spray and heat over medium low heat.
• If using peppers and onions add to pan and saute for 3 minutes.
• Add egg mixture and cook until eggs are light and fluffy.
• Top with additional salsa if desired.

BETTY CROCKER 1950S EASY SCRAMBLED EGGS

Steps:

• Break eggs into a bowl with milk or water.
• Add salt and pepper.
• Beat with a fork or whisk.
• Heat butter in a moderately hot skillet.
• Pour the egg mixture in and reduce heat to low.
• [Eggs should be scrambled slowly and gently!].
• When mixture starts to set at the bottom and sides, lift the cooked portions with a spatula and turn gently to cook all portions evenly.
• As soon as the eggs are almost cooked through but are still moist and glossy, about 5-8 minutes, quickly remove to a hot platter and serve at once.

EASY SCRAMBLED EGGS BENEDICT FOR TWO

Steps:

• 1. Prepare Hollandaise sauce according to package directions.
• 2. In nonstick skillet, heat butter or oil. Add Canadian bacon to skillet and fry until lightly browned. Remove and set aside.
• 3. In the same skillet, scramble the eggs, adding salt and pepper to taste.
• 4. Set 2 muffin halves onto each plate. Top each muffin half with 1 slice Canadian bacon. Top the Canadian bacon with the scrambled eggs, dividing the eggs between the 4 halves.
• 5. Spoon desired amount of Hollandaise sauce onto each muffin and sprinkle on the parsley, dill or chive garnish. Serve immediately.

EASY MAKE AHEAD SCRAMBLED EGGS

Steps:

• In a large bowl, combine bread cubes and milk; let stand 5 minutes. Drain, reserving excess milk. Place bread in a greased 8-in. square baking dish; set aside. , In a large bowl, whisk eggs, salt, pepper and reserved milk. In a large skillet, heat 2 tablespoons butter over medium heat. Add egg mixture; cook and stir until set. Spoon over bread cubes. Top with cheese. , Melt remaining butter; add bread crumbs. Sprinkle over cheese. Top with bacon. Cover and chill 8 hours or overnight. , Remove from refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes before cutting.

EASY SCRAMBLED EGGS

Steps:

• Crack egg into a bowl and whisk well. Add breast milk or formula and whisk until well combined.
• Heat a non-stick skillet over medium heat and add egg mixture. Use a spatula to move egg mixture around in pan to scramble as it cooks. Keep cooking until eggs are completely cooked through.
• Use spatula to transfer eggs to a plate to cool. Chop into tiny bits and serve to baby.