Cooking Basics For Dummies, 5th Edition
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If you’re eager to jump in and start cooking, try your hand at this quick and easy recipe for scrambled eggs, which you can enjoy for breakfast, lunch, or dinner. Eggs are a healthy and nutritious protein source, and cooking them is easy. If you know how to cook scrambled eggs, then you know how to cook. At least, a little.

If you want to make excellent scrambled eggs, don’t overbeat the eggs before you cook them. Some scrambled egg recipes call for cream, which adds a nice smoothness to the eggs; others call for water, which increases the volume by stimulating the whites to foam. You can use either ingredient, or milk, or nothing but the eggs. Try it different ways and see which you prefer.

This recipe can be doubled or halved.

Scrambled Eggs

Preparation time: About 5 minutes

Cook time: About 4 minutes

Yield: 4 servings

8 eggs

1/4 cup light cream, half-and-half, milk (whole or low-fat), or water

2 tablespoons chopped chives (optional)

1/2 teaspoon salt (optional)

Few dashes black pepper (optional)

2 tablespoons butter

  1. Break the eggs into a medium bowl. With a fork or a wire whisk, beat the eggs just until they’re blended to incorporate the yolks and whites.

  2. Add the cream (or milk or water) and chives, salt, and black pepper (if desired), and beat a few seconds to blend.

  3. Heat a 10-inch (preferably nonstick) skillet or omelet pan over medium heat. Add the butter.

    As it melts, tilt the pan to cover the surface with butter. Pour in the egg mixture.

  4. Stir the eggs, pulling them gently across the bottom and sides of the pan with a spatula or wooden spoon as they set.

    Cook to desired doneness (from creamy to dry). Taste just before serving to determine whether you need more salt and/or black pepper.

Per serving: Calories 228 (From Fat 167); Fat 19g (Saturated 8g); Cholesterol 450mg; Sodium 133mg; Carbohydrate 2g (Dietary Fiber 0g); Protein 13g.

For a lower-fat option, eliminate the butter and spray the pan with cooking spray. You can dress up this basic scrambled eggs recipe by adding to the liquid egg mixture 2 tablespoons of chopped fresh herbs, like parsley or basil, a dash of Tabasco sauce, or a sprinkling of shredded cheese (1/4 to 1/2 cup).

About This Article

This article is from the book:

About the book authors:

Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.

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