Scrambled Eggs Recipe

Eggs: The main ingredient, providing protein and a rich, creamy texture.

Milk: Adds creaminess and helps to make the eggs fluffy.

Salt: Enhances the flavor of the eggs.

Black pepper: Adds a subtle spice and depth of flavor.

Butter: Used for cooking the eggs, adding richness and preventing sticking.

When whisking the eggs and milk together, ensure you achieve a uniform mixture to create a consistent texture. Use a fork or a whisk to incorporate air, which will make the scrambled eggs fluffier. Additionally, when heating the butter in the pan, wait until it is fully melted and slightly foamy before adding the egg mixture. This will prevent the eggs from sticking and allow for even cooking.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great vegan alternative.

• eggs - Substitute with chickpea flour: When mixed with water and cooked, chickpea flour can create a similar texture to scrambled eggs.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free option.

• milk - Substitute with oat milk: Oat milk is another dairy-free alternative that adds a creamy texture.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, salty flavor and is a good source of B vitamins.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor.

• butter - Substitute with olive oil: Olive oil is a healthier fat and works well for cooking scrambled eggs.

• butter - Substitute with coconut oil: Coconut oil adds a subtle sweetness and is a good dairy-free option.

• Allow the scrambled eggs to cool completely before storing. This helps prevent condensation, which can make the eggs watery.
• Transfer the cooled eggs to an airtight container. For best results, use a container that is just the right size to minimize air exposure.
• Store the container in the refrigerator. The scrambled eggs will stay fresh for up to 3-4 days.
• For freezing, portion the scrambled eggs into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe bag or container. Label with the date to keep track of freshness.
• Lay the bags flat in the freezer to save space and ensure even freezing.
• When ready to eat, thaw the scrambled eggs in the refrigerator overnight.
• Reheat gently in a microwave or on the stovetop over low heat, stirring occasionally to maintain the creamy texture.
• Add a splash of milk or cream during reheating to restore moisture if the eggs seem dry.

• Microwave Method:

  1. Place the leftover scrambled eggs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds.
  4. Stir gently and check the temperature.
  5. Repeat in 10-second intervals if necessary until heated through.

• Stovetop Method:

  1. Heat a non-stick frying pan over low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the leftover scrambled eggs in the pan.
  4. Stir gently and continuously until warmed through, about 2-3 minutes.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, stirring halfway through.

• Double Boiler Method:

  1. Fill a pot with a couple of inches of water and bring to a simmer.
  2. Place a heatproof bowl over the pot, ensuring it doesn't touch the water.
  3. Add the leftover scrambled eggs to the bowl.
  4. Stir gently and continuously until heated through, about 5-7 minutes.

• Sous Vide Method:

  1. Place the leftover scrambled eggs in a vacuum-sealed bag or a resealable plastic bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Bowl: Use this to crack and whisk the eggs together with milk, salt, and pepper.

• Whisk: This will help you blend the eggs, milk, salt, and pepper into a smooth mixture.

• Frying pan: Heat the butter in this to cook the scrambled eggs.

• Spatula: Stir the egg mixture gently with this until the eggs are just set.

• Measuring spoons: Use these to measure out the milk, butter, salt, and pepper accurately.

Pre-crack and whisk: Crack and whisk the eggs with milk, salt, and pepper the night before. Store in the fridge for a quick start.

Use non-stick pan: A non-stick frying pan reduces the need for constant stirring and makes cleanup faster.

Pre-measure ingredients: Measure out the butter and other ingredients in advance to streamline the cooking process.

Low heat setting: Cooking on low heat prevents overcooking, allowing you to multitask without worrying about burning the scrambled eggs.

Serve in the pan: Serve directly from the pan to save on dishwashing time.