Egg Scramble Recipe

Eggs: The main ingredient, providing protein and a rich texture.

Milk: Adds creaminess and helps to make the eggs fluffy.

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

Salt: Enhances the overall flavor of the dish.

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

For a fluffier scramble, separate the egg whites from the yolks and beat them separately before folding them together. This incorporates more air into the eggs, resulting in a lighter texture.

• eggs - Substitute with tofu: Crumbled tofu can mimic the texture of scrambled eggs and is a great plant-based alternative.

• eggs - Substitute with chickpea flour batter: Mix chickpea flour with water to create a batter that cooks up similarly to scrambled eggs.

• milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good option for those who are lactose intolerant or vegan.

• milk - Substitute with oat milk: Oat milk has a creamy texture that works well in scrambled eggs and is also dairy-free.

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

• butter - Substitute with margarine: Margarine can be used as a dairy-free alternative to butter.

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

• salt - Substitute with nutritional yeast: Nutritional yeast adds a cheesy and savory flavor while also providing a source of vitamins.

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

• pepper - Substitute with cayenne pepper: Cayenne pepper adds a spicier kick if you prefer more heat in your 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 any unwanted odors from the fridge.
• Store the container in the refrigerator. The egg scramble will stay fresh for up to 3-4 days.
• For longer storage, consider freezing the egg scramble. Portion the eggs into individual servings and place them in freezer-safe bags or containers. This makes it easy to reheat just the amount you need.
• Label the bags or containers with the date. This helps you keep track of how long the egg scramble has been stored.
• When ready to eat, thaw the frozen egg scramble in the refrigerator overnight. This ensures even thawing and maintains the texture.
• Reheat the egg scramble in a microwave-safe dish. Cover with a damp paper towel to retain moisture and heat in 30-second intervals, stirring in between, until warmed through.
• Alternatively, reheat the egg scramble on the stovetop. Place the eggs in a non-stick pan over low heat, stirring occasionally until heated evenly.
• Add a splash of milk or a small pat of butter while reheating to restore some of the creaminess and prevent the eggs from drying out.
• Enjoy your reheated egg scramble as is, or get creative by adding fresh vegetables, cheese, or even some cooked meat to give it a new twist.

• Microwave Method

  1. Place your leftover egg scramble in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for about 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and continue heating in 15-second intervals if needed until warmed through.

• Stovetop Method

  1. Heat a non-stick skillet over low to medium heat.
  2. Add a small amount of butter or olive oil to the pan to prevent sticking.
  3. Add the leftover egg scramble to the skillet.
  4. Stir gently and continuously until the eggs are heated through, being careful not to overcook them.

• Oven Method

  1. Preheat your oven to 300°F (150°C).
  2. Place the egg scramble in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the eggs from drying out.
  4. Heat in the oven for about 10-15 minutes, or until the eggs are warmed through.
  5. Stir halfway through the heating process to ensure even warming.

• Sous Vide Method

  1. Preheat your sous vide machine to 165°F (74°C).
  2. Place the egg scramble in a vacuum-sealed bag or a zip-lock bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 15-20 minutes.
  4. Remove from the bag and serve immediately.

• Steamer Method

  1. Set up your steamer or a pot with a steaming basket and bring the water to a simmer.
  2. Place the egg scramble in a heatproof dish that fits inside the steamer.
  3. Cover and steam for about 5-7 minutes, or until the eggs are heated through.
  4. Stir gently before serving to ensure even heating.

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

• Whisk: Essential for blending the eggs and milk together smoothly.

• Frying pan: This is where you'll cook the egg mixture over medium heat.

• Spatula: Perfect for gently stirring the eggs as they cook to ensure they remain soft and fluffy.

• Measuring cup: Handy for measuring out the ¼ cup of milk accurately.

• Tablespoon: Use this to measure the 1 tablespoon of butter.

• Stove: Needed to heat the frying pan and cook the eggs.

Pre-whisk the eggs: Crack and whisk the eggs with milk, salt, and pepper the night before and store in the fridge.

Use non-stick pan: A non-stick pan reduces the need for constant stirring and makes cleanup faster.

Prep ingredients: Measure out the butter and other ingredients in advance to streamline the cooking process.

Cook on medium heat: Cooking on medium heat ensures even cooking and prevents burning, saving time on corrections.

Serve immediately: Have plates ready to serve the egg scramble right away to maintain texture and warmth.