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Scrambled Eggs Recipe

To be honest, I’m not really a morning person. I want simple things in the morning; some scrambled eggs, bacon, and a cup of black coffee is all I need for a quick breakfast.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast, Salad
Cuisine: Global Cuisine
Keyword: best scrambled eggs, how to make scrambled eggs, perfect scrambled eggs, scrambled eggs, scrambled eggs recipe
Servings: 4 servings
Calories: 177kcal
Author: Luna Regina


  • 8 large eggs
  • 2 tbsp unsalted butter
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • In a bowl, crack 4 eggs and beat vigorously with a whisk or fork.
  • In a small nonstick saucepan, melt 2 tablespoons of butter over medium-low heat. Once the butter is melted, season the egg with a pinch of salt and pour the egg into the pan. Using a spatula, stir the egg around constantly so that it cooks evenly. When you see that the egg start to clump but still has some moisture, take the pan off the heat. Keep stirring as the residual heat of the pan continues cooking the egg.
  • When you can spoon the egg with your spatula and it doesn’t collapse or fall apart, it is done. Serve it over buttered toast and garnish with freshly cracked black pepper if desired.


Eggs will cook very quickly, so keep a close eye on them. If they’re cooking too quickly, take them off the heat and throw in a knob of butter to cool them down and prevent them from overcooking.


Serving: 1serving | Calories: 177kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 343mg | Sodium: 416mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 653IU | Calcium: 49mg | Iron: 2mg