Scrambled Eggs

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!

Tips For The Best Scrambled Eggs

Yes, “best” is subjective… but if I can help you make the BEST eggs you’ve ever made in your own kitchen, that’s good enough for me! Here are some tips to keep in mind:

1. Whisk the eggs well, and then whisk them some more! You want a bowl of sunshine-yellow eggs that are light and airy, with no large streaks of white remaining.
2. Be careful not to overcook your 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!
3. I always recommend cooking them over a low or medium-low heat. High heat will burn or overcook the eggs, resulting in an undesirable rubbery, chewy texture.
4. Stir the eggs to control your “curd” size while cooking. I like to use chopsticks (they break the eggs into smaller curds to create an even creamier consistency), but a wooden or rubber spatula will work just fine. Stirring and folding the eggs often stops them from sticking to the bottom of the pan and drying out.
5. 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.

Can You Reheat Scrambled Eggs?

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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Scrambled Eggs

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

Course Breakfast

Cuisine American

Total Cost ($0.83 recipe / $0.41 serving)

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 167kcal

Author Jess – Budget Bytes

Equipment

• Nonstick Fry Pans

Ingredients

• 3 large eggs $0.66
• ⅛ tsp salt $0.01
• 1 Tbsp half 'n half $0.04
• 1 Tbsp butter $0.12

Instructions

• In a small mixing bowl, combine eggs, salt, and half ‘n half.
• 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.*
• Remove from the heat and enjoy!

See how we calculate recipe costs here.

Notes

* 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.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Sodium: 301mg

how to make Scrambled Eggs – step by step photos

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

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 1 Tbsp 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.

Remove from the heat and enjoy!

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

More Easy Breakfast Recipes

Overnight Oats (Base Recipe plus Variations)

$1.07 serving

Apple Cinnamon Pancakes

$4.22 recipe / $1.06 serving

Breakfast Nachos

$8.04 recipe / $2.01 serving

Sheet Pan Pancakes

$2.22 recipe / $0.55 serving

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