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How to Make Soft Scrambled Eggs

A comfort food for generations, scrambled eggs are packed with nutrients and so easy to prepare! Here’s how to cook perfect scrambled eggs.

Servings: 1

Active time: 5 minutes

Total time:

What You'll Need

  • 3 Davidson's Safest Choice® pasteurized egg(s)
  • 3 Tbsp milk
  • 1 Tbsp butter

Preparation

  1. To soft scramble eggs, first crack 3 pasteurized eggs into a bowl, then add 3 tablespoons of milk—skim, lowfat or nonfat versions are all fine.
  2. Season with salt and pepper as desired. Whisk the eggs and milk together until well mixed.
  3. Meanwhile, melt a tablespoon of butter in a nonstick skillet over medium heat. When the butter begins to bubble, pour in the egg mixture and let it stand in the skillet briefly, just 30 to 60 seconds, to set the edges.
  4. Using a rubber or silicone spatula, slowly stir, gently lifting and folding uncooked and cooked portions together. Continue lifting and folding until the majority of the eggs have set and are moist, fluffy, and glossy.
  5. If you prefer your eggs more well done, continue cooking 1 to 2 minutes or until they’re slightly firmer. Just be careful not to overcook or the eggs will be dry and rubbery.

Nutrition Facts

Serving Size (3 eggs)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 300
Calories from Fat 200
Total Fat 23g (35% DV)
Saturated Fat 9g (45% DV)
Trans Fat 0g
Cholesterol 580mg (193% DV)
Sodium 200mg (8% DV)
Total
Carbohydrate
3g (1% DV)
Dietary Fiber 0g (0% DV)
Sugars 3g
Protein 20g
Vitamin A 6%
Vitamin C 0%
Calcium 15%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.