The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Making scrambled eggs is simple. Making this soft and fluffy breakfast staple takes just a few minutes and five simple ingredients: eggs, salt, pepper, milk, and butter.
It costs approximately $1.72 to make these eggs. The recipe makes two servings for about $0.86 per serving.
These eggs are perfect for adding to my Breakfast Burritos.
Scrambled Eggs are a classic, tried, and true recipe that everyone needs to have. They make the perfect breakfast and are super versatile.
This recipe is fool-proof! It takes seven minutes to make and uses five simple recipes.
Follow my simple technique to achieve fluffy, soft, and creamy scrambled eggs. I make this recipe almost weekly. Please scroll down to the recipe card to see how easy it is to make excellent and tasty scrambled eggs!
Ingredients and Estimated Cost
Per Serving Cost: $0.86
Recipe Cost: $1.72
- 3 large eggs – $1.50
- 1 Tablespoon milk – $0.01
- 1 Tablespoon butter – $0.18
- pinch salt – $0.01
- pinch pepper – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in January 2023.
How to Make Scrambled Eggs
- First, whisk together the eggs, milk, salt, and pepper.
- Then, melt the butter in a large skillet over medium heat.
- Add the eggs and cook for one to two minutes without moving them.
- Next, lift the edges of the eggs with a rubber spatula and fold them over onto the center of the eggs to form soft curds.
- Continue cooking and folding over medium-low heat.
- Finally, remove the pan from the stove when done cooking and season with additional salt and pepper. Add fresh snipped chives (optional) and serve.
***For complete recipe instructions, see the recipe card below.
- You can use any milk in this recipe, including plant-based milk.
- You can even use water instead of milk.
Storage And Serving Tips
SERVE: Serve the eggs as-is or with freshly snipped chives (optional). You can keep the eggs out for about 60 minutes before they need to be covered and refrigerated.
STORE: Place leftovers in an airtight container and store them in the refrigerator for 2-3 day.
FREEZE: Once the eggs are cooled, transfer them to a freezer-safe container or zipper-top bag. Freeze for 4-6 months.
THAW: Thaw the eggs overnight in the refrigerator or in a bowl of cold water.
REHEAT: Place the thawed eggs in a pan and and heat over low heat until heated through.
I prefer to add milk to my eggs. This is because the milk helps create a creamy texture. But with that said, you can use water as well.
Whisk the eggs thoroughly before pouring them into the skillet. Whisking the eggs creates air pockets. The air pockets are what help to create fluffy eggs.
Do not be rushed to cook the eggs too quickly or on too high of heat. Cooking the eggs at too high of heat or too fast can result in dry eggs.
More Breakfast Recipes
- Eggs Benedict with Blender Hollandaise Sauce
- Loaded Breakfast Sandwich
- Zucchini Quiche with Basil
- Air Fryer French Toast Sticks
- Homemade English Muffins
- Loaded Tater Tot Breakfast Casserole
- Easy Broccoli Quiche
- Vanilla Dutch Baby Pancake
- Breakfast Waffle Tacos
- Breakfast Rolls
How To Make Scrambled Eggs
- 3 large eggs
- 1 Tablespoon milk
- Pinch of salt
- Pinch of pepper
- 1 Tablespoon butter
MIX EGG MIXTURE:
- Whisk the eggs, milk, salt, and pepper together until combined.
- Heat butter in a large non-stick skillet over medium heat until melted.
- Add the eggs to the skillet and cook for 1-2 minutes without moving them around.
- Lift the edges of the eggs with a rubber spatula and fold them over onto the center of the eggs to form soft curds.
- Reduce heat to medium-low and continue cooking and folding, do not stir.
- Remove the pan from the stove when cooked to the doneness of your liking.
- Season with additional salt and pepper if desired.
- Serve immediately.