Scrambled eggs are a breakfast staple that anyone can master with a few simple techniques. This recipe keeps things basic with just eggs, butter, salt and pepper. The key is to cook the eggs slowly over medium-low heat, gently moving them as they set to form large, soft curds. For extra creaminess, try whisking in a splash of milk before cooking

Ingredients

• 2 eggs

• Pinch each salt and pepper

• 1 tbsp (15 mL) butter

Instructions

• Step 1

  Whisk eggs, salt and pepper in small bowl. Melt butter in non-stick skillet over medium heat.

• Step 2

  Pour in egg mixture and reduce heat to medium-low. As eggs begin to set, gently move spatula across bottom and side of skillet to form large, soft curds.

• Step 3

  Cook until eggs are thickened and no visible liquid egg remains, but the eggs are not dry.

Variations

• Sprinkle eggs with shredded cheese before serving, such as cheddar, Monterey Jack or mozzarella.

• Fill a tortilla, toasted bagel or English muffin for a quick and portable breakfast.

• Whisk in 2 tbsp (30 mL) milk for creamier eggs.

Try it Now!

Here is how you can take action – starting today.