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Close-up of fluffy scrambled eggs seasoned with pepper, served on toasted bread, a simple breakfast idea.

Simple Scrambled Eggs

Learn how to make soft, custardy scrambled eggs that are perfect for a quick and easy breakfast. This recipe is designed for home cooks who want delicious meals without complicated steps.
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Prep Time 2 minutes
Cook Time 2 minutes
Total Time 4 minutes
Servings: 1 serving
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Eggs
  • 4 eggs
  • 2 tbsp milk optional
  • 1/4 tsp salt
  • 2 grinds black pepper
  • 1 tbsp butter or margarine or oil
For Serving
  • 4 slices bread toasted & slathered with butter

Equipment

  • non-stick skillet
  • rubber spatula

Method
 

  1. Whisk together eggs, milk, salt, and pepper in a bowl.
  2. Melt butter in a non-stick skillet over medium heat. Pour in the egg mixture.
  3. Wait 5 seconds. Use a rubber spatula to push the cooked egg from the edges toward the center, allowing the uncooked egg to flow underneath. Continue this motion for about 30 seconds.
  4. Begin folding the eggs gently. Cook for a total of 60 seconds, or until soft, custardy curds form and no raw egg is visible on the edges.
  5. Remove the skillet from the heat while the eggs are slightly undercooked. Gently fold the eggs for another 10 seconds to finish cooking with residual heat.
  6. Slide the scrambled eggs onto hot, buttered toast. Sprinkle with extra pepper.

Notes

For an optional garnish, you can add a sprig of curly parsley.

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