Eggs freepik

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Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 30 people, some anonymous, worked to edit and improve it over time. There are 7 references cited in this article, which can be found at the bottom of the page. This article has been viewed 118,998 times. Eggs are packed with protein and are a truly versatile food that can be cooked in many ways. Here are just a few of the most popular methods.

Spray a medium skillet with cooking spray. Set the skillet on the stove and heat it for several minutes over medium heat. Whisk together the eggs, milk, salt, and pepper. Crack the eggs into a separate bowl and add the milk, salt, and pepper. Beat well by hand with a wire whisk until all of the ingredients have been combine and the mixture appears mildly frothy. The eggs are the only essential ingredient, so you can choose to opt out of the milk, salt, and pepper if desired. Milk creates a richer taste, however.

If you beat the eggs lightly, the final result will be fairly dense. If you beat the eggs significantly, though, you will beat more air into the mixture and your scrambled eggs will have a lighter texture as a result. Pour the egg mixture into the skillet. Add the beaten eggs to the hot skillet and allow them to cook until they begin to set around the edges.

Cook the eggs on medium heat to avoid overcooking or burning them. Note that the eggs should still look liquidy along the top surface when you prepare to turn them for the first time. Turn and fold the eggs until thoroughly cooked. Once the eggs begin to set around the edges, use a heat-resistant spatula to carefully pull the eggs toward you, flipping them over so that the bottom portion comes to the top while the liquid underside gets swapped to the bottom. Pull the eggs toward you by scraping the spatula beneath them from the side opposite you and dragging the spatula toward you so that the eggs are flipped over.

Periodically flip the eggs as they cook, resting 20 seconds or so in between each flip. Do not move the eggs around too frequently. Otherwise, they may end up breaking into pieces that are too small and difficult to eat. Keep turning the eggs in the pan until all traces of liquid have been removed. Scrambled eggs are difficult to store and reheat, so you should enjoy them as soon as they finish cooking.

Place eggs in a pot of water. Put your eggs in a medium to large saucepan and fill the pan with enough water to cover the eggs completely. Note that the eggs should be at room temperature before you begin to boil them for best results, as this generally prevents eggs from cracking as they boil. You can use cold eggs, but cold eggs are more likely to crack. Also note that older eggs are better to boil than fresh eggs. The shell will be easier to remove from the fully cooked egg if you start with an egg that is at least a few days old.