How to Scramble Eggs Recipe

How to Scramble Eggs

Serves 2
Scrambled eggs are a little less fussy than omelets but just as tasty. Any omelet filling can be stirred into scrambled eggs - crumbled or grated cheese, cooked and chopped Metropolitan Market Bacon, sausage, smoked salmon and fresh chopped dill are a few of our favorites. You can also mound them on toasted bread, English muffins or bagels for a breakfast sandwich.


  • 4 Metropolitan Market Organic or U-Pick Eggs
  • 2 Tbsp cup milk, half-and-half, or cream
  • Salt and pepper, to taste
  • 1 Tbsp butter


  1. Beat eggs, milk, salt and pepper in bowl until blended.
  2. Melt butter in large nonstick skillet over medium heat. When butter is bubbling, pour in egg mixture. As eggs begin to set, gently pull the eggs across the pan with a heat-proof spatula, forming large soft curds. Continue cooking - pulling, lifting and folding eggs - until thickened and no visible liquid egg remains. Do not stir constantly or over cook - eggs will continue to firm up after the pan is removed from the heat.
  3. Remove from heat. Serve warm.
  4. Cook's Tips:
  5. Avoid cast iron cookware which can turn eggs a greenish color. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites. 
  6. How long you beat the eggs is a matter of preference. Light beating produces denser scrambled eggs. Vigorous beating aerates the eggs, resulting in lighter fluffier curds. 
  7. Be patient, slowly cooking the eggs over low heat will yield perfect, creamy results.

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