recipe

The secrets to tender scrambled eggs? An extra yolk and a splash of half-and-half or whole milk.

safety
  • Uses the stovetop
difficulty
  • Beginner
time
  • 10 minutes
yield
  • Serves 2

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Prepare Ingredients

4
large eggs
1 tablespoon
half-and-half or whole milk
Pinch
salt
Pinch
pepper
1 tablespoon
unsalted butter

Gather Cooking Equipment

2
bowls (1 medium, 1 small)
Whisk
10-inch nonstick skillet
Rubber spatula
Plate
1
 
4
large eggs

Crack 3 large eggs into medium bowl. Crack 1 large egg into small bowl. Use your hand to very gently transfer yolk to bowl with whole eggs. Discard white.

 
2
 
1 tablespoon
half-and-half or whole milk
Pinch
salt
Pinch
pepper

Add half-and-half or whole milk, salt, and pepper to bowl with eggs. Whisk until well combined and uniform yellow color.

 
3
 
1 tablespoon
unsalted butter

In 10-inch nonstick skillet, melt butter over medium heat until hot, swirling to evenly coat skillet, about 1 minute.

 
4
 

Add eggs to pan. Stir with spatula until eggs have clumped and are still slightly wet, 1 to 2 minutes. (Scrape bottom of skillet several times as eggs cook.) Turn off heat. Transfer eggs to plate and eat immediately.