Best Scrambled Eggs

Best Scrambled Eggs

4.2 of 5 (60)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 161.5
  • Total Fat: 10.1 g
  • Cholesterol: 425.6 mg
  • Sodium: 144.7 mg
  • Total Carbs: 3.0 g
  • Dietary Fiber: 0.1 g
  • Protein: 13.7 g

View full nutritional breakdown of Best Scrambled Eggs calories by ingredient


Light, fluffy eggs that can't be beat in six easy steps Light, fluffy eggs that can't be beat in six easy steps
Number of Servings: 2


    4 large eggs
    1/4 cup skim or 1% milk
    2 tbsp fresh parsley, finely chopped
    Salt and pepper to taste
    Cooking Spray


1) Break eggs into a bowl
2) Add milk, parsley, salt and pepper
3) Lightly beat eggs until combined
4) Heat a non-stick skillet on medium/medium high heat (6 on dial) and add cooking spray
5) Pour eggs into pan. They will immediately begin to set
6) Slowly push eggs around pan with a non-metal spatula (pancake turner) until eggs are set and no liquid remains. (about 5 minutes) Make sure to scrape the bottom of the pan with each pass. Eggs should not brown, and should be light and fluffy.

In response to some ratings - please don't use egg beaters! They will not cook right the way I said above - follow the instructions on the egg beaters box if you want to substitute.

Number of Servings: 2

Recipe submitted by SparkPeople user ROSIET33.

Member Ratings For This Recipe

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    6 of 6 people found this review helpful
    be careful using all egg whites, the milk and egg whites turns foamy. - 2/5/10

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    6 of 6 people found this review helpful
    tasted fantastic, and so simple that even i can make it! - 1/3/09

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    Very Good
    5 of 5 people found this review helpful
    I halfed this for 1 person. Used 1/4 c of chopped green bell peppers in place of the scallions. Added Tastefully Simple Onion Onion seasoning to the mix. Topped it with 1.5 TB reduced fact cheddar cheese. I think I'll use all egg whites next time. - 7/15/08

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    Very Good
    2 of 2 people found this review helpful
    I pretty much cook my eggs the same way except I add some sliced leek by sauteing it in the pan before adding the egg mixture and remove the eggs from the heat before they are completely finished. Continue pushing and folding until done. I find they are a bit creamier this way. Great flavor! - 1/23/12

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    2 of 2 people found this review helpful
    Great, easy and quite tasty, will make again, I'll add I was amazed at how this simple method added more of a great flavor to what I thought was something that could not be improved upon, after all it was just stirring eggs right?, wrong I was - 12/26/10