Scrambled eggs are one of the easiest dishes that anyone can make, regardless of age. This is hardly even a recipe, it’s more like a technique. People have been scrambling eggs for thousands of years, with written evidence notably in Rome, Egypt and India. You can eat scrambled eggs on their own, on a sandwich, in stir-fry, as a side dish, or on top pancakes, waffles, and anything else under the sun. You also scramble eggs to make anything custard based, like quiche or bread pudding or pumpkin pie filling. It’s a basic cooking skill that you’ll use for your entire life. Scrambled eggs are naturally gluten free and can be dairy free by choosing water or plant milk as your liquid.
We talk you through this recipe in Episode 279 of our podcast. If you like this recipe, you may also like our recipes for Super Easy Morning Egg Bake and Spring Frittata.
Ingredients
Eggs – however many you want
1-2 teaspoons of liquid per egg. Milk, cream, non dairy milk, and water all work
Salt, pepper, and seasonings of your choice.
Directions
In an appropriately sized bowl, break however many eggs you want to scramble. Add the liquid (1-2 teaspoons per egg) and scramble using a fork or whisk. You want to mix the white and yolk together completely while the liquid helps hold everything together and at the same time add steam for fluffiness. Add seasonings and pour into a greased, prewarmed frying pan or skillet. Cook, stirring occasionally to form curds, until eggs are at their desired creaminess. Serve as desired and enjoy!