Easy Scrambled Eggs (No Milk)

A plate with a breakfast food and a kiwi.

5 from 1 vote

These simplified scrambled eggs are perfect for busy mornings when you need a quick, protein-packed breakfast. Soft, creamy and made with just a few ingredients, they pair well with simple sides for a balanced meal or can be added to breakfast bowls, burritos and more.

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Cook Time 10

Total Time 10

Servings 1

Ingredients

3 large eggs
1 tablespoon butter
¼ teaspoon fine sea salt
¼ teaspoon black pepper

US Customary - Metric

Instructions

Place a small to medium saucepan over medium-low heat and add the butter. Let it fully melt, tilting the pan to coat the bottom.
*Since this is written as a single serving, I typically just use a smaller pan. If you are increasing the servings, you may want to use a larger saucepan.
1 tablespoon butter
Crack all three eggs straight into the saucepan (skip the extra bowl to wash!). Use a spatula to gently stir and fold the eggs as they cook, breaking the yolks as you go. Stirring often helps create soft, fluffy eggs that we are after.
3 large eggs
Keep the heat medium-low and continue stirring often to prevent sticking.
I know it may be tempting to crank up the heat on your busy morning, but it will only add an extra minute and it will be worth it. Cooking the eggs too high can lead to that burnt-egg taste (which is not how I want to start the day!). The eggs should cook gently so that they remain soft and creamy.
Once the eggs are just set but still soft (and to your liking), remove from heat and season with salt and pepper.
¼ teaspoon fine sea salt, ¼ teaspoon black pepper
Enjoy! If you need some sides, see my ideas for what to pair with your eggs for a balanced breakfast to fuel your busy day.

Notes

Scrambled eggs are best fresh and can be pretty quick to make in the morning. But if you’re meal-prepping for busy mornings, they can absolutely be made ahead. .

Make-Ahead & Refrigerate: Cook your scrambled eggs, then transfer them to an airtight container (I recommend using a glass container). Store in the fridge for up to 4 days. When reheating, use low heat on the stovetop with a little butter or oil or microwave in short intervals, stirring occasionally to prevent overcooking.

Freezing: Scrambled eggs can be frozen, though their texture will be a bit softer once reheated (not great for eating all on their own, but fine if you are mixing them into a breakfast bowl or wrap). If freezing, portion into freezer-safe containers and then allow to cool completely in the refrigerator. Once cooled, move to the freezer and use within 1 month for best texture.

Reheating from Frozen: For best results, thaw overnight in the fridge before reheating (as they tend to release some water with thawing and can be quite watery if reheated straight from frozen). You can reheat by microwaving in short bursts. Or on the stovetop, warm them over low heat with a bit of butter until heated through.

Nutrition

Nutrition Note: Nutritional information is estimated using an online calculator and accuracy is not guaranteed. Remember food is more than numbers and this info is intended as a support.

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