Classic Buttery Scrambled Eggs with Toast
5min
10min
4
385
Chef's Note
For the creamiest scrambled eggs, remove them from the heat when they still look slightly wet - they'll continue cooking from residual heat. Never cook scrambled eggs on high heat as they'll become tough and rubbery.
Tags
Ingredients
8 whole large eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons butter
8 slices bread slices
2 tablespoons butter for toast
Instructions
- 1
Crack 8 large eggs into a medium bowl.
- 2
Add 1/4 cup milk, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the eggs. Whisk until well combined.
- 3
Heat a non-stick skillet over medium-low heat. Add 2 tablespoons butter and let it melt.
- 4
Pour the egg mixture into the skillet. Let it sit for about 30 seconds.
- 5
Using a rubber spatula, gently pull the eggs from the edges toward the center of the pan, creating large, soft curds.
- 6
Continue cooking and stirring gently until eggs are mostly set but still slightly wet, about 3-4 minutes. Remove from heat (they will continue cooking slightly).
- 7
While cooking the eggs, toast 8 slices of bread until golden brown.
- 8
Spread the remaining 2 tablespoons of butter evenly on the toast slices.
- 9
Serve the scrambled eggs immediately with buttered toast on the side.
Nutrition Information (per serving)
385
18g
28g
22g
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