Scrambled eggs don’t have to be plain. Add cheese, herbs, veggies or meats to make great scrambled eggs. Better yet, add a combination of these ingredients. This recipe collection for scrambled eggs has lots of ideas! If you add cheese, you have two options I was taught to cook eggs over low heat. Then I read that they should be cooked over high heat. What gives? We tried both methods in our test kitchen, scrambling eggs over low heat and then high. The resulting difference was in the size of the curd, the pieces of egg. At high heat, the curd was larger. For most of us, we preferred that. See more by reading this scrambled egg recipe book.

1. Scrambled Eggs that are
Never Boring
A Collection of Methods and Recipes
Dennis Weaver

2. 1
Scrambled Eggs that are
Never Boring
Contents
The Best Way to Scramble Eggs..................................................................................................................... 1
How to Make Fancy Scrambled Eggs .................................................................................................... 3
How to Make a Great Skillet Dinner with Scrambled Eggs ........................................................................ 4
Kay’s Skillet Supper ................................................................................................................................. 4
Cowboy Scramble ............................................................................................................................................. 5
Breakfast Burritos Recipe................................................................................................................................ 6
Copyright 2013, The Prepared Pantry
This material is intended for the private use of individuals, not commercial entities. Individuals
may print or post this content with proper citations.

3. 2
The Best Way to Scramble Eggs
Plus Tips
I was taught to cook eggs
over low heat. Then I read
that they should be cooked
over high heat. What gives?
We tried both methods in
our test kitchen, scrambling
eggs over low heat and then high. The
resulting difference was in the size of the
curd, the pieces of egg. At high heat, the
curd was larger. For most of us, we
preferred that.
But at higher heat, it’s easy to overcook the eggs and get crusty strips. There is a better
way. Start out with a hot pan so that the eggs cook quickly and in pieces.
So heat a pat of butter on medium high heat until the butter is melted and bubbling but
not browned. Turn in the eggs and stir immediately. We like to use a silicone spatula.
Turn the heat down after several minutes and continue cooking.
To make perfect eggs, use these helpful tips.
1. Break the eggs into a bowl and whisk them together before adding them to a hot
pan. The whites and the yolks should be mixed but not over mixed. There should be
some streams of egg whites through the mixture.
2. Mix your eggs in a glass or stainless bowl. An aluminum bowl may discolor your
eggs and a plastic bowl may contain a residue to taint your eggs.
3. If desired, add a small amount of milk or cream—no more than 1 1/2 tablespoons
per two eggs. Cream gives your eggs a richer flavor. Too much liquid makes your
eggs watery and bland.
4. Preheat your pan with a pat of butter. Your pan should be hot before adding the
eggs. A drop of water in the pan should sizzle. Don’t scorch the butter.
5. Cook over low heat. Do not let the eggs brown.
6. Do not over-stir your eggs as they cook. Too much stirring breaks the eggs down
into very small particles.
7. Remove the pan from the heat while the eggs are still soft and moist and turn the
eggs out onto a plate or serving dish.
8. Always serve eggs hot. Eggs will become tough if they are held over 30 minutes.
See the silicone spatula that we find perfect for scrambling eggs.

4. 3
Basic Scrambled Eggs Recipe
1 tablespoon butter
4 large eggs
1/4 cup milk
1/4 teaspoon salt
pepper
1. Melt the butter in the nonstick pan.
2. Whisk the eggs, milk, salt, and pepper together.
3. When the butter is bubbly, pour the eggs into the hot pan. Stir continually for the
first couple minutes. When the eggs start to cook, turn the heat down and continue
cooking until the eggs are just done but moist looking. Do not overcook.
Serve immediately.
How to Make Fancy Scrambled Eggs
Scrambled eggs don’t have to be plain. Add
cheese, herbs, veggies or meats to make
great scrambled eggs. Better yet, add a
combination of these ingredients.
 Add grated or cubed cheese—
cheddar, Swiss, or parmesan.
 Chopped fresh herbs or
dry herbs
 Diced ham
 Crumbled cooked bacon
 Sautéed onion or bell pepper dices
 Cooked sausage
 Diced smoked salmon
 Corn kernels
If you add cheese, you have two options:
If you would like your eggs, rich, smooth, and cheese flavored, add the cheese early in the
cooking process. It will melt and disperse through the eggs.
If you would like melted nuggets of cheese in your eggs, add 1/4-inch cubes of cheese late
in the cooking process. The cheese will melt in nuggets. (We prefer the melted nuggets.)

5. 4
How to Make a Great Skillet Dinner with
Scrambled Eggs
There are a variety of skillet meals for you to make
using scrambled eggs. You can add meats like ham,
bacon, or chicken, vegetables, cheese, and sauces. In
each case, you will want to determine whether to add
the complementary ingredients before the eggs are
cooked or after. Hash browns and bacon become soggy
if added to the uncooked eggs but many vegetables can
be cooked with the eggs.
Add any of the following items to the uncooked eggs:
 Chunks of ham
 Cooke chicken
 Sautéed onions
 Sautéed mushrooms
 Canned or frozen corn kernels
 Cooked peppers
 Spices and herbs
 Grated or chunked cheese
Add any of the following items after the eggs are cooked:
 Bacon pieces
 Hash browns
 Fresh tomatoes
 Salsa
 Sauces
With a little practice, you can freelance and make great skillet dinners. Here is a recipe to
get you started.
Kay’s Skillet Dinner or Breakfast
3 medium red potatoes, parboiled for seven minutes, diced
1/4 diced red pepper, diced
4 slices bacon, fried and snipped into one-inch pieces
2 green onions, thinly sliced
1 cup grated cheddar cheese
4 large eggs, whisked together
salt and pepper

6. 5
1. Fry the bacon to barely crisp in a nonstick frying pan. Remove the bacon from the
pan and drain on a paper towel. When the bacon cools, snip it into one-inch pieces.
Set aside.
2. With a little bacon grease left in the pan, sauté the diced potatoes, onions, and red
peppers over medium high heat until the vegetables are cooked and potatoes are
become crusty. Season with southwest seasoning and set aside.
3. Turn the heat to high and pour the eggs into the pan. Stir continuously with a
spatula until the eggs are curdled, wet but not runny.
4. Add the cheese and toss just until the cheese is melted. Add the bacon and
vegetables and toss. Season with salt and pepper and additional southwest
seasoning, if desired. Serve hot.
Cowboy Scramble
There are dozens of variations a cowboy
scramble but this recipe is very good with
eggs and new potatoes and cheddar. This
makes a great breakfast but don’t overlook it
for lunch or even dinner. And it’s quick and
easy, ready to go in maybe fifteen minutes.
1 tablespoon butter
1/2 large onion, diced
1/2 green or red bell pepper, chopped
3 to 4 cups new red potatoes, 3/8-inch diced
8 large eggs
1/2 cup grated cheddar
1/2 teaspoon dry basil leaves
1/4 cup chopped cilantro leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1. Dice the onion and pepper. Wash and trim the new red potatoes. Don’t bother to
peel them. Dice them into 3/8-inch pieces. In the butter, sauté over medium heat
the onion, potatoes, and pepper until the potatoes are almost tender.
2. While the vegetables are cooking, mix the eggs, cheddar, basil, cilantro, salt, and
pepper together in a bowl.
3. Once the potatoes are nearly cooked, pour the egg mixture over the vegetables.
Turn the heat down and continue cooking, while stirring often, until the eggs are
done.
4. This dish can be served from the skillet or from a platter. Immediately after cooking,
sprinkle the remaining cheddar over the scramble and let it melt.

7. 6
Breakfast Burritos Recipe
You can take any scrambled eggs and wrap them in a tortilla. I usually add some onion and green
peppers, maybe some corn, And I nearly always add salsa.
This is a quick easy breakfast or lunch dish with a Mexican
flare. By altering the ingredients, you can change the recipe
to suit your family’s tastes.
This is a family-size recipe that makes four large (two
egg) burritos. Reduce the quantities of ingredients for
smaller recipes.
1 pound country style sausage
1/2 green or red bell pepper, diced
1/2 medium onion, diced
8 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 4 ounce can diced, canned chilies, drained
8 large flour tortillas
shredded cheddar cheese
salsa (optional)
1. In a medium to large frying pan, cook the sausage and drain the grease from it.
2. Sauté the bell pepper and onion until just tender
3. Whisk the eggs until smooth and cook them over low heat, stirring regularly. Add
salt and pepper. When the eggs are partially done, add the sausage, sautéed
vegetables, drained chilies and 1/2 cup shredded cheddar cheese. Finish cooking
the scrambled eggs.
4. Spoon the scrambled eggs onto the tortillas. Immediately top with more grated
cheese and salsa. Serve hot.