Perfect Scrambled Eggs
The trick to making perfect scrambled eggs is an evenly heated frying pan and eggs that are at room temperature before cooking.
Serves: 2Hands-on: 10 minutesTotal: 10 minutesDifficulty: Easy
- 2 eggs
- 2 Tbsp. milk
- 1 tsp. salt
- ½ tsp. ground black pepper
- ¼ tsp. paprika
- 2 Tbsp. butter
- Break the eggs into a small bowl. Add the milk, salt and pepper, and paprika. Beat the eggs until they are an even color throughout.
- In a small frying pan, melt the butter over low heat. Increase heat to medium-low and add the eggs.
- Cook the eggs, using a spatula to turn sections of the egg from time to time so that the uncooked egg on top flows underneath. Adjust the heat as needed. For best results, remove the scrambled eggs from the pan when they are firm but still a bit moist (about 6–8 minutes).