Basic Scrambled Eggs
Ingredients
- 3 eggs
- 2–3 tbsp milk (optional)
- 2 tbsp butter
- ¼ tsp salt (or to taste)
- ⅛ tsp black pepper (or to taste)
Ingredients for 1 serving (220 g) · the original recipe
Method
- 1
Crack eggs into a measuring cup.
- 2
Add the milk (if desired) and salt.
- 3
Using a whisk or fork, beat the mixture until foamy.
- 4
Melt butter in a frying pan on medium heat
Stovetop - 5
Pour eggs into frying pan.
Stovetop - 6
Stir mixture to break up the egg as it cooks and allow more liquid to touch the hot pan. Stirring rapidly will create small curds, while slower stirring will create larger curds.
- 7
Cook until just before you feel that they are done, since the eggs will continue to cook after being removed from the pan. The eggs are done when the sheen disappears; stop cooking just before this happens.
- 8
Transfer to a plate. Season with black pepper (black pepper will burn and become bitter if seasoned before cooking).
- 9
Eat as is or with ketchup (tomato sauce), salsa, and/or butter on toast.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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