Build Your Scramble Recipe

Beat eggs

Crack the 3 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk vigorously until the mixture is uniform and slightly frothy (about 20–30 seconds).

Preheat pan

Place a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. Let the butter melt and foam but not brown (about 1 minute).

If using vegetables (mushrooms, bell pepper, spinach, tomatoes, jalapeño, green onions) or diced ham, cook or sauté them first as needed so they are tender and any excess moisture is reduced: heat a small drizzle of oil or use the same skillet after butter melts. Sauté mushrooms and bell pepper 2–3 minutes until soft; add spinach and cook until wilted (about 30 seconds). If using raw tomato, add at the end briefly to warm but not release too much juice. If using bacon or ham, have them pre-cooked and warmed (bacon crumbled or ham diced). Remove any cooked vegetables to the side if they are done before the eggs are ready.

With the skillet over medium-low and butter melted and foaming, pour the beaten eggs into the center. Let them sit undisturbed for 10–15 seconds until the edges just begin to set.

Using a heatproof spatula, push the set edges toward the center while tilting the pan to let uncooked egg flow out to the edges. Continue gently folding and moving the eggs every 10–15 seconds so large soft curds form. This should take about 1–2 minutes total.

When the eggs are about halfway cooked but still glossy, add your chosen three mix-ins (about 1/4–1/2 cup total each depending on ingredient): for example, diced ham 1/4 cup, sliced mushrooms 1/2 cup, and shredded cheddar 1/4 cup. Gently fold them into the eggs so they are evenly distributed.

Continue cooking for another 20–30 seconds until eggs are cooked through but still moist and slightly creamy. Remove the pan from heat just before they reach your desired doneness; carryover heat will finish them.

Transfer the scramble to a plate. Sprinkle with optional chopped parsley and/or a few drops of hot sauce to taste. Serve immediately with toast or your preferred accompaniment.