Alton Brown Scrambled Eggs Recipe

This Alton Brown Scrambled Eggs Recipe is a fluffy and creamy breakfast option, which uses whole milk and unsalted butter. It’s a classic, foolproof recipe, ready in just 10 minutes.

Alton Brown Scrambled Eggs Recipe Ingredients

• 3 large eggs
• Pinch kosher salt
• Pinch freshly ground black pepper
• 3 tablespoons whole milk
• 1 tablespoon unsalted butter

How To Make Alton Brown Scrambled Eggs Recipe

1. Whisk the eggs and seasonings: In a bowl, whisk together the eggs, salt, pepper, and milk until light and foamy.
2. Heat the butter: Place a nonstick skillet over high heat. Add the butter and let it bubble for about 1 minute.
3. Add the eggs: Pour the eggs directly into the center of the pan to push the butter to the edges.
4. Scramble gently: Stir slowly with a silicone spatula. When soft curds form, reduce the heat to low.
5. Fold and finish cooking: Switch to folding the eggs over themselves while gently shaking the pan. Once there’s no more liquid egg, remove from heat.
6. Rest and serve: Transfer the eggs to a warm plate and let them rest for 1 minute to finish cooking before serving.

Recipe Tips

• Why add milk to scrambled eggs?
  It helps make the eggs softer and creamier by adding moisture.
• What heat level is best for scrambled eggs?
  Start high to activate the butter, then drop to low as soon as curds form for tender results.
• How to keep scrambled eggs from overcooking:
  Remove them from heat just before they’re fully done—they’ll finish cooking from residual heat.
• Can I use a metal spatula?
  No, use rubber or silicone to avoid scratching the nonstick surface and to gently fold the eggs.
• Why rest the eggs before serving?
  Resting allows carryover heat to finish the cooking without drying them out.

What To Serve With Scrambled Eggs

These scrambled eggs are a quick and tasty base for any breakfast plate:

• Buttered toast or English muffins
• Crisp bacon or sausage links
• Sliced avocado or tomatoes
• Fresh fruit or berries
• Hash browns or roasted potatoes

How To Store Scrambled Eggs

Refrigerate: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in short microwave bursts.

Freeze: Not recommended—scrambled eggs tend to become rubbery after freezing and thawing.

Scrambled Eggs Nutrition Facts

• Calories: 210
• Fat: 17g
• Saturated Fat: 7g
• Carbohydrates: 2g
• Protein: 13g
• Cholesterol: 370mg
• Sodium: 200mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make scrambled eggs without milk?
Yes, but they may be less creamy. You can substitute with water or cream if desired.

Why are my scrambled eggs rubbery?
They were likely overcooked. Always lower the heat and remove from the pan just before they’re fully set.

Can I double this recipe?
Yes, just use a larger pan and work gently to maintain soft curds.

What type of skillet is best?
A nonstick skillet is ideal for even cooking and easy cleanup.

Try More Recipes:

• Alton Brown Ice Cream Recipe
• Alton Brown Fruitcake Recipe
• Alton Brown Pork Chops Recipe