How To Make Scrambled Eggs (Printer-Friendly Version)
Master fluffy scrambled eggs with four simple techniques, perfect for any breakfast table or busy morning.
# Required Ingredients:
→ Base Ingredients
01 -
4 large fresh eggs
02 -
15 grams butter (salted or unsalted)
03 -
2 grams salt
04 -
1 gram freshly ground black pepper
→ Optional Add-ins
05 -
30 millilitres milk (for extra creaminess, optional)
# Step-by-Step Instructions:
01 -
Crack the eggs into a mixing bowl. Whisk thoroughly until the whites and yolks are fully combined and slightly frothy. If using milk, whisk it in at this stage.
02 -
Heat butter in a non-stick skillet over medium heat. Pour in the whisked eggs. Let the eggs sit undisturbed for 10 seconds, then gently stir with a spatula, forming soft curds. Continue to gently fold and stir for 2–3 minutes or until just set. Remove promptly from heat—the residual heat will finish cooking.
03 -
Coat a microwave-safe bowl with a bit of butter. Pour in whisked eggs. Microwave on high for 30 seconds. Stir with a fork, then microwave in 20-second increments, stirring after each, until the eggs are softly set, about 2 minutes total.
04 -
Grease the Instant Pot insert with butter. Select 'Sauté' and pour in eggs. Stir continuously with a silicone spatula for 2–3 minutes until they form soft, tender curds. Cancel the function and serve immediately.
05 -
Line a heatproof dish with butter and add whisked eggs. Place the dish in the air fryer at 150°C. Cook for 8 minutes, pausing every 2–3 minutes to gently stir until curds are formed and the eggs are just set.
06 -
Season the finished scrambled eggs with salt and black pepper to taste. Serve hot with desired sides.
# Handy Cooking Tips:
01 -
Fresher eggs yield fluffier results; whisking thoroughly incorporates air for a lighter texture.
02 -
Remove eggs from heat while still slightly undercooked as residual heat will finish the cooking, preventing overdone eggs.