How to Make Scrambled Eggs

BY Chef K.T. Murphy June 5, 2022

How to Make Scrambled Eggs

Scrambled Eggs are perfect when creamy, fluffy, and well-seasoned! Learn how to perfect it with this recipe and serve it in breakfast or anytime you want!

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings 2 servings

Calories 282 kcal

Ingredients

  • 4 large eggs room temperature
  • 2 tablespoons cream
  • 1 teaspoon cornstarch
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons butter

Garnish:

  • Cracked black pepper
  • Chopped green onions
  • Parsley

Instructions

  • Place a medium non-stick pan on the stove over medium to medium-high heat.
  • Add the cornstarch and cream to a small cup, whisk to dissolve the cornstarch.
  • Crack the eggs into the cream mixture and season with salt.
  • Using a hand blender, mini blender or hand whisk, blend the eggs for a few seconds. The eggs will be creamier and smoother when blended.
  • When the pan is hot, add the butter and swirl to coat the bottom. Add the egg mixture, as soon as the butter has melted.
  • Using a spatula, start stirring, slowly and continuously, the eggs from the outside in, to break the egg curds that are forming.
  • If the eggs are cooking too fast, remove the pan from the heat and continue to stir. The eggs should be done in about 1-2 minutes.
  • Remove the eggs from the pan while they are still a little wetter than the consistency you prefer. The residual heat will continue cooking the eggs.
  • Transfer to serving plates.
  • Sprinkle with black pepper and chopped green onions.
  • Serve immediately.

Recipe Notes

Feel free to double or triple the ingredients for a larger crowd.

Nutrition Facts

How to Make Scrambled Eggs

Amount Per Serving

Calories 282Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 8g50%

Cholesterol 347mg116%

Sodium 553mg24%

Potassium 121mg3%

Carbohydrates 2g1%

Sugar 0g0%

Protein 11g22%

Vitamin A 1195IU24%

Calcium 59mg6%

Iron 1.5mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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