Scrambled Eggs Not Runny Not Watery Hard Scrambled Eggs
Achieve perfectly cooked scrambled eggs with this easy recipe for "Scrambled Eggs Not Runny Not Watery Hard Scrambled Eggs." Designed to produce firm yet tender eggs with no runny spots, this foolproof method highlights creamy whisked eggs enriched with a splash of milk, seasoned simply with salt and pepper, and gently cooked in buttery perfection. Using a tried-and-true folding technique, these eggs come together in just 10 minutes, making them ideal for busy mornings or a quick, hearty breakfast. Serve these satisfying scrambled eggs as a standalone dish or pair them with toast, crispy bacon, or freshly sliced avocado for a complete, protein-packed meal. Perfect for anyone who loves their eggs fully set but still flavorful and soft, this recipe balances texture and taste beautifully.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 2 tablespoons milk
- 1 tablespoon unsalted butter
- 0.25 teaspoons salt
- 0.25 teaspoons ground black pepper
Instructions
Crack 4 large eggs into a medium-sized mixing bowl.
Add 2 tablespoons of milk, 1/4 teaspoon of salt, and 1/4 teaspoon of ground black pepper to the eggs.
Using a whisk or fork, beat the mixture vigorously until the yolks and whites are fully combined and slightly frothy.
Place a non-stick skillet over medium heat and allow it to warm up for 1-2 minutes.
Add 1 tablespoon of unsalted butter to the skillet. Let it melt completely, swirling the pan to evenly coat the surface with butter.
Pour the egg mixture into the skillet and let it sit undisturbed for about 10-15 seconds to begin setting.
Using a heat-safe spatula, gently push the eggs from the edges toward the center of the pan, folding them over themselves. Continue this motion as the eggs cook and form curds.
Once most of the liquid egg mixture has set, reduce the heat to low and continue folding and breaking up the eggs if needed. This ensures even cooking.
Cook the eggs until they are firm and no liquid remains, but take care not to overcook to avoid dryness. The eggs should appear fully set but still soft to the touch.
Remove the skillet from the heat immediately and transfer the eggs to a serving plate. Serve hot.
Nutrition Facts
Calories |
399 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.4 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 332 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
