• 15 Ratings

The secret to light, fluffy scrambled eggs is to move them constantly so that they don't take on any color. If desired, you can also add in milk or heavy cream. This recipe is adapted from the "Martha Stewart's Cooking School" cookbook.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Use a fork to beat eggs together. Melt butter in medium nonstick skillet over low heat. Add egg mixture. Using a heatproof flexible spatula, gently pull eggs to the center of the pan and let the liquid parts run out under the perimeter. Cook, continually moving eggs with the spatula, just until eggs are set, 1 1/2 to 3 minutes. Season with salt and pepper; serve hot.

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Reviews

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1