Egg Scramble Recipe

Eggs: The main protein source for this dish, providing a fluffy and rich texture.

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

Butter: Used for cooking the eggs, adding a rich flavor and preventing sticking.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of spice and depth to the flavor profile.

For a creamier texture, try adding a small amount of cream cheese or sour cream to the egg mixture before cooking. This will give your scrambled eggs a rich, velvety consistency.

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

• eggs - Substitute with chickpea flour batter: Mix chickpea flour with water and spices to create a batter that mimics the texture of scrambled eggs.

• milk - Substitute with almond milk: Almond milk provides a similar creamy texture without dairy, suitable for lactose-intolerant individuals.

• milk - Substitute with oat milk: Oat milk is another non-dairy option that adds a slight sweetness and creaminess to the scramble.

• butter - Substitute with olive oil: Olive oil is a healthier fat option and works well for cooking scrambled eggs.

• butter - Substitute with coconut oil: Coconut oil adds a subtle flavor and is a good dairy-free alternative for cooking.

• salt - Substitute with soy sauce: Soy sauce can add a savory umami flavor, reducing the need for additional salt.

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy, savory flavor and is a good source of vitamins.

• pepper - Substitute with paprika: Paprika adds a mild heat and a smoky flavor, enhancing the overall taste of the scramble.

• pepper - Substitute with cayenne pepper: Cayenne pepper provides a spicier kick, perfect for those who enjoy a bit of heat in their scramble.

• Allow the egg scramble to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled egg scramble to an airtight container. This helps maintain freshness and prevents the eggs from absorbing other odors in the fridge.
• Store the container in the refrigerator. The egg scramble will stay fresh for up to 3-4 days.
• For freezing, portion the egg scramble into individual servings. This makes it easier to reheat only what you need.
• Place each portion into a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.
• Label the bags or containers with the date. This helps you keep track of how long the egg scramble has been stored.
• Freeze the egg scramble for up to 1-2 months. Beyond this, the texture and flavor may start to degrade.
• To reheat, thaw the egg scramble in the refrigerator overnight if frozen. This ensures even reheating.
• Reheat the egg scramble in a microwave-safe dish. Microwave on medium power in 30-second intervals, stirring in between, until heated through.
• Alternatively, reheat in a skillet over low heat. Stir occasionally to ensure even heating and to prevent the eggs from drying out.

• Microwave method:

  1. Place the egg scramble on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Heat on medium power for 30-second intervals, stirring in between, until heated through.
  4. Add a sprinkle of cheese or a dash of hot sauce for extra flavor.

• Stovetop method:

  1. Heat a non-stick skillet over low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Add the egg scramble and stir gently.
  4. Cook until warmed through, stirring occasionally to prevent overcooking.

• Oven method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the egg scramble in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for 10-15 minutes, or until heated through.
  5. Optionally, top with sliced tomatoes or fresh herbs before serving.

• Sous vide method:

  1. Place the egg scramble in a vacuum-sealed bag or a ziplock bag with the air removed.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for 15-20 minutes.
  4. Carefully remove from the bag and serve immediately.

• Steaming method:

  1. Place the egg scramble in a heatproof dish.
  2. Set up a steamer or use a pot with a steaming rack.
  3. Steam the eggs for about 5-7 minutes, or until heated through.
  4. Garnish with chopped chives or parsley for added freshness.

• Mixing bowl: A large bowl used to combine and whisk the eggs, milk, salt, and pepper together.

• Whisk: A utensil used to beat the eggs and milk mixture until well combined.

• Frying pan: A flat-bottomed pan used to cook the egg mixture over medium heat.

• Spatula: A tool used to gently stir the eggs in the pan to ensure even cooking.

• Measuring cup: A cup used to measure out the milk accurately.

• Measuring spoons: Spoons used to measure the butter, salt, and pepper to taste.

• Stove: The appliance used to heat the frying pan and cook the eggs.

• Serving plate: A plate used to serve the scrambled eggs immediately after cooking.

Prep ingredients ahead: Crack eggs and measure milk the night before. Store in the fridge.

Use non-stick pan: A non-stick frying pan reduces cleanup time.

Preheat the pan: Heat the butter while whisking the egg mixture to save time.

Batch cooking: Double the recipe and store leftovers for quick meals.

Minimal stirring: Let the eggs sit longer before stirring to speed up cooking.