Scramble Recipe

Eggs: The main ingredient, providing protein and a fluffy texture when cooked.

Milk: Adds creaminess and helps to make the eggs more tender.

Salt: Enhances the flavor of the eggs.

Pepper: Adds a touch of spice and depth to the dish.

Butter: Used to cook the eggs, adding richness and preventing them from sticking to the skillet.

When making scrambled eggs, it's crucial to whisk the eggs and milk thoroughly to incorporate air, which results in a fluffier texture. Additionally, using a non-stick skillet and butter ensures that the eggs cook evenly and don't stick to the pan.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked similarly to eggs, making it a great plant-based alternative.

• eggs - Substitute with chickpea flour: When mixed with water, chickpea flour creates a batter that can be scrambled like eggs.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free option.

• milk - Substitute with oat milk: Oat milk has a creamy texture that works well in scrambled recipes.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and adds a nice flavor to the scramble.

• butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option and adds a subtle coconut flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor to the scramble.

• pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor to the dish.

• Allow the scrambled eggs to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled eggs to an airtight container. This helps maintain their freshness and prevents them from absorbing other odors in the fridge.
• Store the container in the refrigerator. Scrambled eggs can be safely stored for up to 3-4 days.
• For longer storage, consider freezing. Place the cooled scrambled eggs in a freezer-safe bag or container. Make sure to remove as much air as possible before sealing.
• Label the container with the date. This helps you keep track of how long the eggs have been stored.
• When ready to use, thaw the eggs in the refrigerator overnight. This ensures they defrost evenly and safely.
• Reheat the scrambled eggs gently in a non-stick skillet over low heat, stirring occasionally. Alternatively, you can use a microwave, heating in short intervals and stirring in between to ensure even heating.
• Add a splash of milk or cream while reheating to restore some of the moisture lost during storage.

• Microwave method:

  1. Place your leftover scrambled eggs on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 20-30 seconds.
  4. Stir gently and heat for another 10-15 seconds if needed.
  5. Check the temperature and serve immediately.

• Stovetop method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the leftover scrambled eggs in the skillet.
  4. Stir gently and continuously until warmed through.
  5. Serve immediately.

• Oven method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover scrambled eggs in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes.
  5. Check the temperature and serve immediately.

• Sous vide method:

  1. Place the leftover scrambled eggs in a vacuum-sealed bag or a resealable plastic bag.
  2. Set your sous vide machine to 165°F (74°C).
  3. Submerge the bag in the water bath for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Bowl: Use this to crack the eggs into and mix them with milk, salt, and pepper.

• Whisk: This is essential for combining the eggs, milk, salt, and pepper until well mixed.

• Non-stick skillet: Heat the butter in this to cook the scrambled eggs without them sticking.

• Spatula: Use this to gently stir the eggs in the skillet as they cook.

• Measuring spoons: These are necessary for accurately measuring the milk, salt, pepper, and butter.

Prep ingredients in advance: Crack the eggs and measure out the milk, salt, and pepper the night before.

Use a non-stick skillet: This reduces the need for excessive butter and makes cleanup faster.

Whisk thoroughly: Ensure the egg mixture is well combined to cook more evenly.

Cook on medium heat: Prevents overcooking and allows for better control.

Serve immediately: Have your plates ready to avoid the scrambled eggs sitting in the pan and overcooking.