Basic Scrambled Eggs

egg shells next to bowl with egg yolks and whites

Makes 2 servings

Serving Size: 1 scrambled egg


  • 2 eggs
  • 2 tablespoons milk
  • Salt and pepper
  • 1 teaspoon butter


  1. Beat eggs, milk, salt, and pepper until blended in medium bowl.
  2. Heat butter in nonstick skillet over medium heat until hot.
  3. Pour in egg mixture.
  4. As eggs begin to set, pull across the pan with an inverted spatula, forming large, soft curds.
  5. Continue cooking – pulling, lifting, and folding edges until thickened and no visible liquid remains.
  6. Remove from heat and serve immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

For our disclaimer, liability, and contact information click here