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Scrambled Eggs

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  • Prep 15 min
  • Total 15 min
  • Servings 4
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Five ingredients and 15 minutes is all you need to make these delicious scrambled eggs – perfect for a dinner.
By Betty Crocker Kitchens
Updated Oct 13, 2010
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Ingredients

  • 6 eggs
  • 1/3 cup water, milk or half-and-half
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon butter or margarine

Steps

  • 1
    In a medium bowl, beat the eggs, water, salt and pepper with a fork or wire whisk until well mixed.
  • 2
    In a 10-inch skillet, heat the butter over medium heat just until it begins to sizzle and look hot.
  • 3
    Pour egg mixture into skillet. The egg mixture will become firm at the bottom and side very quickly. When this happens, gently lift the cooked portions around the edge with a turner so that the thin, uncooked portion can flow to the bottom. Avoid constant stirring because the eggs will become dry and rubbery rather than light and fluffy.
  • 4
    Cook 3 to 4 minutes or until eggs are thickened throughout but still moist and creamy. Serve immediately.

Tips from the Betty Crocker Kitchens

  • tip 1
    Before buying eggs, open the carton and check that the eggs are clean and uncracked. Gently move each egg to be sure it hasn't cracked and stuck to the carton. If an egg cracks on the way home, throw it away.

Nutrition

140 Calories, 11g Total Fat, 9g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
325mg
109%
Sodium
260mg
11%
Potassium
95mg
3%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
9g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
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