How to Make Scrambled Eggs


A good breakfast can never be complete without scrambled eggs. Making scrambled eggs might seem rather obvious to some, but this is a slightly different take on making scrambled eggs. If you are wondering how to make delicious scrambled eggs, you will want to give this a try. By adding a few simple ingredients such a milk and baking powder, your scrambled eggs can turn out fluffy and nearly perfect. I recommend using a non-stick skillet when making scrambled eggs. Adding the shredded cheese is totally optional. Enjoy.

Ingredients:
2 teaspoons butter
4 large eggs
2 tablespoons milk
1/8 teaspoon baking powder
½ teaspoon salt
ground black pepper (to taste)
½ cup grated cheddar cheese (optional)

Cooking Instructions:

Step 1: In a large bowl whisk the eggs with milk, baking powder, salt, and black pepper. Whisk until well combined. Let stand at room temperature for at least 5 minutes.
Step 2: Heat a large non-stick skillet over medium high heat. Add butter and melt until sizzling. Whisk eggs again briefly then mix in the cheddar cheese (if using). Pour the egg mixture into the hot skillet. Stir constantly with a spatula until the eggs have reached desired consistency.
Step 3: Remove from the pan and plate.
(Makes 2 Servings)

       

10 Responses to “How to Make Scrambled Eggs”

  1. Shelby — April 5, 2011 @ 6:03 pm

    Scrambled is one of the few ways I can eat an egg…I cannot eat a fried one…something about it just turns my tummy! I have another recipe I have been planning to make that includes scrambled eggs…I think I will go with your version with my add ins! looks great!

  2. Lee — April 6, 2011 @ 11:01 am

    Just a question, why the baking powder? Just to add fluff? Love your recipes by the way!

  3. Bobby — April 6, 2011 @ 1:05 pm

    Lee- Yes, the baking powder helps to add fluff!

  4. ProChef360 — April 8, 2011 @ 12:55 pm

    Fun and easy to follow recipe. Thanks for sharing. I remember how my mom would make scrambled egg with bits of hotdogs in it. It’s yummylicious :)

  5. Richard — April 11, 2011 @ 6:48 am

    As a UK person, I have to say this recipe is spot on, this is how I make it. Nice on some hot buttered (Proper butter) toast.

  6. Megan — April 20, 2011 @ 7:08 pm

    hey bobby these were the best scrambled eggs ever! I think the baking powder really helped fluff them up. I have these amazing chicken and apple sausage links and would like to add them to these. when is the best time to add the cut up cooked links to the scramble. Sometimes if you add them to early I notice the eggs don’t fluff as well so I just wanted to see what you think.

  7. Bobby — April 21, 2011 @ 5:05 pm

    Megan – I would recommend just heating them seperately and mixing them in towards the end. If you add them at the very end, the eggs will more than likely be overcooked. You could also try adding them halfway through.

  8. Palika singh — May 28, 2011 @ 10:31 am

    This recipe is really delicious and new….

  9. Michelle — January 12, 2012 @ 10:36 pm

    I just discovered your blog and have found a ton of recipes that I have “pinned” to come back to, but this is the one I am most excited about. We have scrambled eggs for dinner once a week and I always wish I could make them better. I will try this recipe next time!

  10. nick — February 28, 2012 @ 7:36 pm

    Thanx..)
    Delicious recipe…

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