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How Long To Cook Scrambled Eggs

Scrambled Eggs (1 to 2 Servings)


  • 3 large eggs
  • 1 teaspoon of milk (you can also use plant milk or water)
  • Extra-virgin olive oil or butter (to grease the pan)
  • Sea salt and fresh black pepper
  • Chopped fresh chives (optional ingredient for garnishing)


  1. In a medium mixing bowl, crack the eggs and pour in the milk (or water, if that’s what you’re using). Whisk until the mixture is smooth and well blended, with no visible egg white streaks.
  2. In a small-sized non-stick skillet, brush a small amount of olive oil or melt a small amount of butter. Heat to a medium temperature.
  3. Pour the eggs into the heated skillet and leave it to simmer without stirring for a few seconds. To make huge, soft curds of scrambled eggs, drag a rubber spatula across the skillet’s bottom.
  4. Cook the eggs, folding and stirring them every few seconds over medium-low heat. Scrape the sides and bottom of the pan frequently with the spatula to generate more curds and keep any portion of the eggs from drying out.
  5. When the eggs have mostly set but there’s still a bit of liquid egg remaining, take the pan off the heat.
  6. Season the scrambled eggs with salt and pepper to taste, and if preferred, garnish them with chopped fresh chives.

Scrambled eggs are delicious, especially when cooked correctly. You also have the option of using scrambled eggs in other breakfast recipes now that you know how to make them. If you’d like more recipe ideas for scrambled eggs, then we recommend that you check out this video recipe.

  • Author: Bobby