Scrambled Eggs
Soft, fluffy scrambled eggs - a simple stovetop breakfast that's a great first cooking lesson for kids.
Ages
5+
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Servings
2
Difficulty
Easy
Ingredients
- 4 large eggs
- 2 tbsp milk
- a pinch salt
- 1 tbsp butter
Steps
- 1
Crack the eggs into a bowl.
- 2
Add the milk and a pinch of salt, then whisk until blended and a little foamy.
- 3
Melt the butter in a non-stick pan over medium-low heat.
- 4
Pour in the egg mixture and let it sit for a few seconds without stirring.
- 5
Gently push the eggs from the edges into the middle with a spatula, tilting the pan so the uncooked egg flows to the edges.
- 6
Keep folding gently until the eggs are just set but still soft and a little glossy, about 2-3 minutes.
- 7
Remove from heat right away (they keep cooking from the heat of the pan) and serve warm.
Kids can help with:
- Cracking the eggs into a bowl (with supervision)
- Whisking the eggs and milk together
- Sprinkling in the pinch of salt
Tips & Notes
- Take the pan off the heat a little before the eggs look fully done - they'll finish cooking from residual heat and stay soft.
- Low and slow heat makes fluffier eggs than a hot pan.
Contains: egg, dairy. Always check ingredient labels and adjust for your child's own allergies and dietary needs.