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Plate with scrambled eggs and bacon.
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Scrambled Eggs Without Milk

How to make the perfect, soft scrambled eggs.
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Course: Breakfast
Cuisine: American
Keyword: eggs
Servings: 2
Calories: 193kcal
Author: Heather


  • 4 large eggs
  • 1 tablespoon unsalted butter
  • 1/8 teaspoon salt
  • ground black pepper to taste


  • Crack eggs into medium mixing bowl. Whisk the eggs for about 30 seconds.
  • Heat non-stick skillet over medium-low heat. Either melt butter, add oil or spray with nonstick cooking spray. Make sure the whole pan is coated.
  • Pour the beaten eggs in the skillet. Using a spatula, make a small swirling motion in the eggs. Once they start to barely set, gently push the eggs from one side of the pan to the other.
  • Keep pushing the eggs until they are almost cooked but still look a little wet.
  • Remove from heat and give the eggs another few pushes. Sprinkle with salt and pepper.



If you are adding any cheese, vegetables or meat, add them in just before removing eggs from pan. 


Calories: 193kcal | Carbohydrates: 1g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 387mg | Sodium: 143mg | Potassium: 140mg | Sugar: 1g | Vitamin A: 715IU | Calcium: 58mg | Iron: 2mg