Scrambled Eggs (original) (raw)

When I was teaching first-year culinary students at Niagara College in Ontario, the egg classes were always fun for me. Why? Because everyone thinks cooking eggs is a no-brainer…until they learn how to do it properly! Scrambled Eggs are easy to make but can be tricky to get just right. However, with the proper technique, they’ll always turn out creamy, fluffy, and downright delicious! They’re also one of the best ways to up your protein intake without skyrocketing your grocery bill. I keep this recipe simple with a little salt, butter, and half n’ half, but I’ve also included some serving ideas to jazz them up below!

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It doesn’t matter what type of eggs you’re making—scrambled, hard-boiled, soft-boiled, poached, or fried eggs—they all have a specific cooking technique that makes a huge difference in the final result.

I can’t tell you how often my students had to start over while perfecting each kind of egg for breakfast service, but I saw them learning finesse in the kitchen in real time! I love seeing people experience that “Aha!” moment in the kitchen when they finally perfect a skill—and I promise, making scrambled eggs is one skill worth mastering! Follow these tips For The Best Scrambled Eggs!

Cost 0.83recipe/0.83 recipe / 0.83recipe/0.41 serving

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

Step-by-step photos can be seen below the recipe card.

▢ 3 large eggs ($0.66)
▢ ⅛ tsp salt ($0.01)
▢ 1 Tbsp half 'n half ($0.04)
▢ 1 Tbsp butter ($0.12)
In a small mixing bowl, combine eggs, salt, and half ‘n half.
Whisk the eggs well, and then whisk them some more!With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
In a non-stick frying pan, melt butter over medium low heat.
Once the butter has melted, add your egg mixture to the pan.
With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
Keep scrambling until the curds form to your liking.* Be careful not to overcook them**.** If you notice they're cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a "looser" consistency to your eggs—you'll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!

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* Some people prefer a “loose scramble” which yields a more liquidy scrambled egg, while others prefer a “tight scramble” which yields all defined curds with no liquid leftover.

You don’t have to use half’ n half or dairy in this recipe. But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!

Serving: 1servingCalories: 167kcal (8%)Carbohydrates: 1gProtein: 10g (20%)Fat: 14g (22%)Sodium: 301mg (13%)

The nutrition data is automatically calculated using all ingredients listed on the recipe card, including any listed as optional. Percentages are of daily value.

how to make Scrambled Eggs step-by-step photos

Cracked eggs and half and half in a mixing bowl.

In a small mixing bowl, combine 3 large eggs, 1/8 tsp salt, and 1 Tbsp half ‘n half.

A fork whisking eggs in a mixing bowl.

Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.

Melted butter in a non-stick frying pan.

In a non-stick frying pan, melt 1 Tbsp butter over medium low heat.

Scrambled egg mixture added to a pan and being whisked by chopsticks.

Once the butter has melted, add your egg mixture to the pan.

Chopsticks whisking scrambled eggs in a pan.

With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.

Chopsticks whisking scrambled eggs in a pan.

Keep scrambling until the curds form to your liking. Be careful not to overcook the eggs. If you notice they’re cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!

Scrambled eggs in a pan.

Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a “looser” consistency to your eggs—you’ll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!

Never worry about overcooked or rubbery eggs again with this easy method!

serving suggestions

This recipe is one of the easiest breakfast options to customize! Mix in some fresh herbs (chives or dill would be delicious) or shredded cheese towards the end of cooking for added flavor. Chorizo, bell peppers, or onions also make great additions for a savory scramble—although I’d cook those first to avoid overcooking the eggs. Here are a few more serving ideas:

In breakfast tacos with white bean hummus
With a side of air fryer bacon (or your favorite veggie alternative) and homemade pancakes
Mixed with black beans, chiles, and taco sauce to make southwest scrambled eggs
On avocado toast
In these ‘everything but the bagel’ sandwich rounds with some smoked salmon and cream cheese!
Alongside something sweet like these cinnamon rolls or zucchini muffins

Side view of scrambled eggs with bacon on a plate.

how to store and reheat

Scrambled eggs are best served fresh, but you can store them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave in 20-30 second increments, stirring in between, until heated through. However, you do risk the eggs becoming rubbery and overcooked when reheated. If you can make them fresh each time, that’s what I’d recommend.

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Jess RiceJess Rice finds joy and purpose in instructing aspiring chefs and home cooks alike. Chef Jess was recently working as a Chef Professor at Niagara College in Canadian wine country, teaching international students from all over the world food theory and classic culinary techniques before moving back to Nashville. Her diverse experience also includes working (literally) every position in a restaurant to traveling all over the world as a private chef to celebrities and rock ‘n roll legends. As a successful restaurateur, she helped shape the local food scene in Nashville with the debut of her raw vegan restaurant AVO and its innovative and flavorful offerings. Jess’ passion for culinary excellence is evident in her diverse roles within the dynamic world of food. She’s excited to share her love for food with our readers at BudgetBytes More About Jess