breakfast, recipes

Basic Scrambled Eggs

When I went back to school to become a dietitian. One of the required classes was a cooking class. After purchasing the book, I realized this was a totally basic cooking class, learning how to cook eggs, poach, steam, braise, things like that. At first I thought, I know how to make scrambled eggs! It wasn’t until we learned that I realized that there is a technique even to the seemingly most basic recipes.

Basic Scrambled Eggs
Nutrition Information
  • Serves: 2
  • Serving size: ½ recipe
  • Calories: 175
  • Fat: 8
  • Protein: 12

Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

These scrambled eggs are cooked to perfection, no more overcooked scrambled eggs.
  • 4 large cage-free omega-3 eggs
    (cage-free for animal kindness and omega-3 for brain and heart health)
  • 2 tbs. milk or water
  • salt and pepper to taste (optional)
  • non-stick cooking spray

  1. Break the eggs into large mixing bowl, picking out any egg shells
  2. Add the milk and whisk with fork or a whisk
    The more you whisk the more air will be incorporated and the fluffier the eggs.
    Personal preference if you like your eggs fluffy.
  3. Using a nonstick pan heat the pan over medium low heat
    This step is very important, using the right heat is essential.
  4. Coat with a nonstick cooking spray
  5. Add the eggs and let set for a few minutes
  6. Using a rubber spatula begin pushing the eggs from the sides to the middle to create big curdles.
  7. Don’t over mix the eggs but continue this pushing until eggs become just almost done.
  8. Take the eggs off the heat
    The eggs will continue to cook for a minute or so until cool enough to eat.




Nutritionist, runner, yogi, gourmet chef, blogger, mother and wife

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