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Fluffy scrambled eggs garnished with fresh chopped green onions on a white plate.

SCRAMBLED EGGS

Sana Umer
Scrambled Eggs are soft, fluffy, and creamy. A simple, quick breakfast made with eggs, butter, and a pinch of salt—perfect for mornings anytime.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 220 kcal

Ingredients
  

For Scrambled Eggs:

  • 4 large eggs
  • 2 tablespoons milk or cream
  • 1 tablespoon unsalted butter
  • Salt and pepper to taste

Instructions
 

Prepare Eggs:

  • Crack eggs into a bowl. Add milk, salt, and pepper. Whisk until fully combined and slightly frothy.

Cook Eggs:

  • Heat butter in a non-stick pan over medium heat. Pour in egg mixture.

Scramble:

  • Stir gently with a spatula, scraping from the edges to the center, until eggs are just set and creamy, about 3–4 minutes.

Serve:

  • Remove from heat and serve immediately with toast or your favorite breakfast sides.

Notes

  • Make Ahead: Eggs are best cooked fresh; avoid making too far in advance.
  • Variations: Add cheese, herbs, or sautéed vegetables for extra flavor.
  • Serving Suggestions: Serve with toast, avocado, or breakfast meats.
  • Allergy-Friendly: Naturally gluten-free. Use dairy-free butter or milk for lactose-free version.
  • Storage Tips: Leftover scrambled eggs can be stored in an airtight container in the fridge for up to 1 day. Reheat gently.
Keyword easy chicken skewers, high-protein snack