Category: how-to

Pumpkin Puree

Homemade pumpkin puree, in a bowl.Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long. Do you love pumpkin recipes? You have to try Pumpkin Cupcakes, Pumpkin Cheesecake, Pumpkin Waffles, Pumpkin Chocolate Chip Cookies, or Dinner in a…

Homemade pumpkin puree, in a bowl.

Homemade Pumpkin Puree is so easy to make, healthier and more flavorful than anything found in a can. I love to make a big batch and freeze to use all season long.

Do you love pumpkin recipes? You have to try Pumpkin Cupcakes, Pumpkin Cheesecake, Pumpkin Waffles, Pumpkin Chocolate Chip Cookies, or Dinner in a Pumpkin!

An easy pumpkin puree recipe in a bowl, blended smooth and ready to use in a pumpkin recipe.

Level Up Your Fall Baking with Homemade Pumpkin Puree

Maybe I’m weird, but I find it fun and satisfying to make my own pumpkin puree to bake all of my favorite pumpkin recipes. It’s easy to do and elevates the flavor of anything it’s added to. You can make it on the stove or use my instructions for the Instant Pot. Freeze the mixture in one cup increments, for easy use in recipes, with a 1:1 ratio of fresh pumpkin puree for canned pumpkin.

How to make Pumpkin Puree:

Prep Pumpkin: Wash pumpkins then cut the stem off, slicing in half lengthwise. Scoop the seeds out from the inside of each pumpkin and discard or use to make roasted pumpkin seeds!

Two images showing a pie pumpkin sliced in half then the seeds being scooped out.

Bake: Place pumpkin halves cut side down on baking sheet and bake at 375°F for 35-45 minutes, or until pumpkin is tender when pierced with a fork.

Puree: Scoop out the pumpkin flesh and blend in a blender or food processor until smooth. Add just a tablespoon or two of water, if needed. Use this fresh pumpkin puree in place of canned pumpkin puree in any recipe.

Two images showing how to make pumpkin puree by scooping out the baked pumpkin then blending it in a food processor until smooth.

FAQ’s

Best Type of Pumpkin to Use?

Baking pumpkins are the best for pumpkin purée. They give the best texture, flavor, and are naturally sweeter. Look for “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won’t have as much flavor.

Can I can my own pumpkin purée?

Unfortunately the USDA doesn’t recommend canning pumpkin purée. Read more about it here.

Instant Pot Pumpkin Puree:

With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.

Storage and Freezing Instructions:

To Store: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.

To Freeze: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container, label, and store in the freezer for up to 6 months.

Recipes to use Pumpkin Puree:

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Homemade pumpkin puree, in a bowl.
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Pumpkin Puree

Homemade Pumpkin Puree is so easy to make and so much more flavorful than anything found in a can! I love to make a big batch and freeze to use all season long.
Course side course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 7 cups
Calories 74kcal
Author Lauren Allen
Cost 4

Equipment

Ingredients

  • 5-8 lbs sugar pie pumpkin , (about one medium or two small pumpkins)
US Customary – Metric

Instructions

  • Preheat oven to 375 degrees F.
  • Prep Pumpkin: Wash pumpkin. Line a sheet pan with parchment paper or a baking mat. Cut the stem off the pumpkin, then cut the pumpkin in half, lengthwise. Use a large spoon to scrape the seeds from inside the pumpkin (discard them or roast them for a delicious snack!)
  • Bake: Place the pumpkin halves, cut side down, on the baking sheet. Bake for about 35-45 minutes or until the pumpkin is tender when pierced with a fork.
  • Puree: Scoop the cooked flesh out of the shells and place it in a food processor or blender. Blend just until smooth. Add a tablespoon or two of water, if needed. (and a drop or two of orange food coloring, if you want it to look more orange).
  • Use in place of “canned pumpkin” in any recipe.

Video

Notes

Pumpkin: Use small baking pumpkin like “sugar pumpkins” or “pie pumpkins”. If you can only find large pumpkins, they can be used as well but won’t have as much flavor.
Instant Pot Pumpkin Puree: With the rack in the bottom of the Instant Pot, pour in one cup of water. Cut off the pumpkin stem then place the entire pumpkin on the rack. Cook on high pressure for 13 minutes then let it naturally release for 10 minutes. Carefully lift the rack out with hot pads and let the pumpkin sit and cool on it for 15 minutes. Slice pumpkin in half, remove seeds, then peel off the skin and discard. Blend the chunks of pumpkin into puree.
Storage Instructions: Keep pumpkin puree in the fridge in an airtight container for up to 1 week.
Freezing Instructions: Use a measuring cup to scoop one cup of puree into each freezer safe bag or container. Label and store in the freezer for up to 6 months.

Nutrition

Calories: 74kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 964mg | Fiber: 1g | Sugar: 8g | Vitamin A: 24134IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 2mg

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I originally shared this recipe October 2021. Updated September 2024.

How to Make a Lattice Pie Crust

berry pie with decorative pie crust on top surrounded by slice fruit.Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time. What is a Lattice Pie Crust? Lattice top pie…

berry pie with decorative pie crust on top surrounded by slice fruit.

Learn how to make a lattice pie crust easily – really I promise! A woven lattice crust is stunning on top of a fruit pie but they’re easier to make than you think. With step-by-step photos and a video, you’ll be a pro in no time.

berry pie with decorative pie crust on top surrounded by slice fruit.

What is a Lattice Pie Crust?

Lattice top pie recipes are so gorgeous, don’t you think? A lattice pie crust looks really hard and confusing to do, but it’s much easier to make a woven crust than you think. Once you visually see the method, how to weave a lattice clicks into place and becomes really easy to do.

Lattice top pies are perfect for all sorts of fruit pies, like apple or blackberry or any fruit pie you love. It’s actually the easiest way to make a gorgeous pie!

Ingredients Needed

  • Pie crust: You can use my all butter pie crust recipe or you can use a refrigerated pie crust. Don’t use a frozen pie shells – you need a crust that will lay flat. My homemade pie crust is the best…in case you were wondering.
  • Tools: A knife or pizza cutter or pastry wheel for cutting the strips and a ruler to keep your edges straight.

How to make a lattice pie crust

pie dough on work surface cut into strips with ruler and pie cutter next to it.

1. Roll out the top pie crust. It should be chilled a little bit, but not so long that the crust is so cold you can’t handle the strips. Using your sharp knife and ruler, cut wide strips of dough that are about 3/4 to 1-inch thick. Once your lattice is cut, you’ll have several strips.

pie with fruit filling topped with vertical strips of pie dough.

2. Place a bottom crust in your pie dish and fill with your desired filling. Take strips of the lattice and lay them on your pie vertically, leaving small gaps between. I like to line up the short strips from the edges with the edge of the pie plate and use the long strips in the middle.

pie with fruit filling topped with vertical strips of pie dough - every other one is folded up and one strip is horizontal across.

3. To weave your lattice,  pull back every other vertical strip and place a new strip of pie dough perpendicular to the strips you already laid.

pie with fruit filling topped with vertical strips of pie dough and a few weaved horizontally with hand holding one strip.

4. Replace the dough strips you folded over. Then, do the same thing with the alternating strips, placing horizontal strips of dough across. Keep going until the entire pie is covered in basket weave.

unbaked lattice pie on work surface.

5. Once your lattice is fully on the pie, cut off any excess dough and crimp the edges as desired. I like to brush it with egg wash and add a little sparkle with sanding sugar.

How to use a Lattice Crust

pie with blueberries baked in and with lattice design on top.

Expert Tips

  • For cutting the strips I like using a pastry wheel or pizza cutter. A flat edge cutter will give straight strips, a wavy edge cutter will give the jagged wavy edges shown.
  • Once you have the lattice made, it’s good to brush it with egg wash. You don’t have to, but it makes for better browning. To make your egg wash, just whisk up your egg and use a pastry brush to lightly brush it all over the crust. Don’t have a pastry brush? Just use your fingers.
  • I also add a bit of sanding sugar on top for a little sparkly crunch.
  • Always bake fruit pies on a cookie sheet in case it spills over.
  • Use a pie shield or strips of aluminum foil to protect your crust while it’s baking.
  • Make a decorative pie crust that looks like a lattice using cookie cutters if you’re still worried about doing a lattice from scratch.

FAQ

Can you lattice store-bought crust?

As long as it’s a flat crust (typically refrigerated, not frozen in a pie shell) you can make a lattice with it.

How thick should crust be? How thick should lattice strips be?

A bottom crust in a pie plate should be at most 1/4-inch thick (usually between 1/8-inch and 1/4-inch) so it bakes all the way. A lattice should be a bit thicker – usually minimum 1/4-inch (a tiny bit thicker is fine, but not too much). The strips should be a little thicker so that they’re easier to handle and not too fragile.

What if I don’t have a pastry cutter?

You can use a sharp knife or pizza cutter to slice your strips of dough.

berry pie with decorative pie crust on top surrounded by slice fruit.
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Lattice Pie Crust Recipe

This how to make a lattice pie crust tutorial is an easy method for making a decorative pie crust!
Course Dessert
Cuisine American
Prep Time 30 minutes
Chill time 30 minutes
Total Time 30 minutes
Servings 1 9-inch lattice pie
Calories 1899kcal
Author Dorothy Kern
Cost $8

Ingredients

Instructions

  • Roll one pie crust out to fit your pie plate. Place the crust in the pie, letting the edges overhang. Chill 30 minutes.
  • Roll the second pie crust a bit thicker than you would for a bottom crust. I do at least 1/4-inch thick or just slightly thicker (you want to be able to handle the strips without them being too fragile).
  • Fill pie as desired using your recipe.
  • Remove rolled out crust from the refrigerator. Using a knife, pizza cutter, or pastry wheel, cut strips in the pie crust that are 1/2-inch to 1-inch thick. Use a ruler to help keep them straight, if needed.
  • Pick up strips of the pie crust and lay them over the pie with gaps between that are the same width as the strips. Try to use the size strip that matches with the location on the pie (smaller strips close to the sides, longer strips in the middle).
  • Fold over alternating strips and place a new strip perpendicular to the ones you already placed on the pie. Unfold the strips, then repeat using the alternating strips. Continue the basket weave until the pie is covered with the lattice.
  • Brush the lattice crust with a bit of egg wash (just beat an egg with a fork like you’re making a scrambled egg and use a pastry brush or your fingers to lightly brush it over the crust). This is for browning. Sprinkle with coarse sugar, if desired.
  • Trim edges and crimp as desired. Chill pie for 20-30 minutes, then bake according to recipe directions.

Video

Notes

  • Always bake your pie on a cookie sheet just in case of spill over.
  • Always cover the edges of your pie with foil or a pie shield.
  • If, during the lattice making process, your pie strips begin to get too warm from handling and/or start breaking, stop and place the strips in the freezer for 5 minutes to chill back up quickly.

Nutrition

Serving: 2pie crust | Calories: 1899kcal | Carbohydrates: 194g | Protein: 30g | Fat: 109g | Saturated Fat: 34g | Cholesterol: 186mg | Sodium: 1707mg | Potassium: 457mg | Fiber: 10g | Vitamin A: 270IU | Calcium: 104mg | Iron: 11.3mg

Favorite Fruit Pies

Air Fryer Chicken Breast

Are you tired of dry chicken breasts? You must try Air Friyer Chicken Breasts. In this recipe, I will guide you step by step through making juicy chicken breasts that your kids will eat with gusto. How to choose the best ingredients for Air Fryer Chicken Breast Chicken Breast:  You should choose medium-sized chicken breasts …

The post Air Fryer Chicken Breast appeared first on mytastywall.

Are you tired of dry chicken breasts? You must try Air Friyer Chicken Breasts. In this recipe, I will guide you step by step through making juicy chicken breasts that your kids will eat with gusto.

Air fryer chicken breast ingredients

How to choose the best ingredients for Air Fryer Chicken Breast

Chicken Breast:  You should choose medium-sized chicken breasts so that they can be perfectly baked in the Air Fryer and are not dried out but juicy inside. I prefer medium-sized ones, about 8 oz (225g).

Gyro Seasoning: If you don’t have this spice at home, you should try my spice mix, the composition I got from a Greek woman when I was in Rhodes. Of course, it also contains my invention because creating new spices is a passion of mine. I love how the smells of herbs and spices float around the house.

Olive Oil: Choose only the best quality from the first pressing. I recommend Italian or Greek, but Spanish will also be good.

Tips and Tricks

  • IIf time permits, it’s highly recommended to marinate the meat in olive oil and spices a day before cooking. This step significantly enhances the flavor and tenderness of the dish.
  • Choose the best quality meat you have available to enjoy the taste.
  • Heat the air fryer first. Mine tells you that you can put the meat in the oven. Turn the meat over halfway through the roast, leaving the middle of the air fryer free. In my experience, everything bakes better when using this method. 

Sides To Serve Chicken Breast

Air Fryer Chicken Breats can be a great standalone dinner dish, served with rice or baked potatoes, or as an ingredient in Chicken Dried Tomatoes and Green Olives Salad. If you like fruit accents in your salad, I recommend Pomegranate Chicken Salad. If, by any chance, you have leftovers from these chicken breasts, use them to make Sandwich Paste with Chicken or my favorite quick lunch: Chicken Spinach Mozzarella Crepes. I definitely recommended Air Fryer Chicken Breast in Chicken Alfredo Linguine.

Sandwich Paste with Chicken

Substitute for Air Fryer Chicken Breast

Air Fryer Chicken Breast is a magical dish in which the spice really gives the chicken breasts flavor. If you don’t have an Air Fryer, I recommend buying one; I love this one. However, I used a grill pan or oven when I didn’t have one. You can also make vegetarian tofu in the same way.

Air Fryer Chicken Breast Step By Step

You take as many portions as you have in your air fryer. Mine is a 6-liter (5.7 liter), and 4 8-oz chicken breasts (220 g) easily mix. This is the perfect size to cook a juicy chicken breast in 15 minutes, which I have never been able to cook in the oven.

My favorite blend of herbs and spices is my homemade Gyro Seasoning. You can try it, too, and enjoy it in Mediterranean cuisine.

You need 1/2 tablespoon good olive oil and Gyro Seasoning 1 flat teaspoon per chicken breast

Step 1: Wash the chicken breasts, cutting off the skin and veins if they bother you. Dry with a white paper kitchen towel.

Air Fryer Chicken Breast ingredients

Step 2: If you have time, first marinate chicken breasts with olive oil and spices, make a marinade in a bowl, coat the chicken breast thoroughly, and leave in the fridge for 1-2 hours. It would be perfect if you could do it for 24 hours.

Chicken Breast Marinade

Then the meat will absorb the spices perfectly, adding flavor and aroma. If you don’t have time, skip the marinating process of chicken breasts and coat only in the spice mixture and olive oil to prepare for baking in the air fryer.

Chicken Breast Marinade

Step3: Set your air fryer to 165 degrees C (328 degrees F) and the baking time to 10 minutes. The meat will bake during this time without drying out in the middle. Halfway through baking, turning the meat over to the other side is good so that it bakes evenly.

Chicken Breast in Air Fryer

Step 4: The second stage is to set the Air Fryer to 185 degrees C (365 degrees F), at which point the almost-cooked meat will crisp up on the outside but not dry out on the inside. This process takes 6-8 minutes, depending on how cooked you want the chicken on the outside.

Step 5: Remove the chicken from the air fryer and cut it into slices. This step completes the cooking process and prepares the chicken for serving.

How to serve chicken breast

Enjoy!

Air Fryer Chicken Breast
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Air Fryer Chicken Breast

Air Fryer Chicken Breast is an incredibly easy and healthy idea for a family dinner. It's quick, and the meat comes out juicy like never before! Be sure to try this incredibly easy and healthy recipe!
Course Main Course, Salad
Cuisine American, Mediterranean
Keyword air fryer chicken, air fryer chicken breast, air fryer chicken brest in 15 min
Most Popular Air Fryer, Chicken, Favorites, Quick & Easy
by Meal Type Dinner, Lunch, Pasta, Salads
by Special Diet Dairy Free, Healthy, Low Carb, Sugar Free
by Season Fall, Spring, Summer, Winter
by Ingredients 3 Ingredients
by Meat Chicken
by Method Air Fryer
By Holidays Christmas
Prep Time 5 minutes
Cook Time 15 minutes
Servings 2 people
Calories 160kcal
Author Daria

Equipment

  • 1 Air Fryer

Ingredients

  • 8 oz chicken breast
  • 1/2 tbsp olive oil
  • 1 tbs gyro seasoning or your favorite seasoning

Instructions

  • Wash the chicken breasts, cutting off the skin and veins if they bother you. Dry with a white paper kitchen towel.
  • If you have time, first marinate chicken breasts with olive oil and spices, make a marinade in a bowl, coat the chicken breast thoroughly, and leave in the fridge for 1-2 hours. It would be perfect if you could do it for 24 hours.
    Then the meat will absorb the spices perfectly, adding flavor and aroma. If you don't have time, skip the marinating process of chicken breasts and coat only in the spice mixture and olive oil to prepare for baking in the air fryer.
  • Set your air fryer to 165 degrees C (328 degrees F) and the baking time to 10 minutes. The meat will bake during this time without drying out in the middle. Halfway through baking, turning the meat over to the other side is good so that it bakes evenly.
  • The second stage is to set the Air Fryer to 185 degrees C (365 degrees F), at which point the almost-cooked meat will crisp up on the outside but not dry out on the inside. This process takes 6-8 minutes, depending on how cooked you want the chicken on the outside.
  • This is crucial. Remove the chicken from the air fryer and cut it into slices. This step completes the cooking process and prepares the chicken for serving.
  • Enjoy!

Nutrition

Calories: 160kcal | Protein: 24g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 132mg | Potassium: 420mg | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 6mg

FAQ

Do I need to preheat the air fryer?

Yes, preheating the air fryer for about 2-3 minutes ensures even cooking.

Can I cook frozen chicken breast in the air fryer?

It’s crucial to use the defrost function and then marinate the chicken breasts in spices and olive oil. Baking frozen chicken breasts is not recommended. The meat must be defrosted before baking. The exception is ready meals that are designed for this. This knowledge will ensure you’re always prepared when cooking chicken.

How can I prevent my chicken breasts from being dry inside?

According to websites and books, the recommended internal temperature of chicken breasts during baking cannot exceed 165 degrees F (74 degrees C). Still, it would help if you had a thermometer for this, and the Air Fryer has such a short baking time that it is difficult to maintain this temperature. That is why I recommend my two-step baking method (check the recipe). Then, you can be sure that even without a thermometer, the chicken breasts will come out juicy and aromatic.

The post Air Fryer Chicken Breast appeared first on mytastywall.

Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.

The post Scrambled Eggs appeared first on Budget Bytes.

When I was teaching first-year culinary students at Niagara College in Ontario, the egg classes were always fun for me. Why? Because everyone thinks cooking eggs is a no-brainer… until they learn how to do it properly! Scrambled Eggs are easy to make but can be tricky to get just right. However, with the proper technique, they’ll always turn out creamy, fluffy, and downright delicious! They’re also one of the best ways to up your protein intake without skyrocketing your grocery bill. I keep this recipe simple with a little salt, butter, and half n’ half, but I’ve also included some serving ideas to jazz them up below!

It doesn’t matter what type of eggs you’re making—scrambled, hard-boiled, soft-boiled, poached, or fried eggs—they all have a specific cooking technique that makes a huge difference in the final result.

I can’t tell you how often my students had to start over while perfecting each kind of egg for breakfast service, but I saw them learning finesse in the kitchen in real time! I love seeing people experience that “Aha!” moment in the kitchen when they finally perfect a skill—and I promise, making scrambled eggs is one skill worth mastering!

Ingredients

Here’s what you’ll need to make this fluffy scrambled eggs recipe:

  • Eggs: I use 3 large eggs to make 2 hearty servings, but you can adjust the recipe depending on how many people you’re feeding. Use the freshest eggs you can find for the best flavor and texture.
  • Salt: A pinch of salt is all you need to enhance the overall flavor.
  • Half ‘n Half: Do you have to use half’ n half or any dairy whatsoever in this recipe? No! But I find a little dairy fat accentuates the creamy texture of the eggs and stretches the serving size a bit. You can also use crème fraiche, whole milk, heavy cream, full-fat Greek yogurt, or cottage cheese!
  • Butter: Let it melt in the pan before adding the eggs. The butter will add to the creaminess and give the eggs a rich, buttery taste. I like to use unsalted butter here to control the total amount of salt.

Tips For The Best Scrambled Eggs

Yes, “best” is subjective… but if I can help you make the BEST eggs you’ve ever made in your own kitchen, that’s good enough for me! Here are some tips to keep in mind:

  1. Whisk the eggs well, and then whisk them some more! You want a bowl of sunshine-yellow eggs that are light and airy, with no large streaks of white remaining.
  2. Be careful not to overcook your eggs. If you notice they’re cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
  3. I always recommend cooking them over a low or medium-low heat. High heat will burn or overcook the eggs, resulting in an undesirable rubbery, chewy texture.
  4. Stir the eggs to control your “curd” size while cooking. I like to use chopsticks (they break the eggs into smaller curds to create an even creamier consistency), but a wooden or rubber spatula will work just fine. Stirring and folding the eggs often stops them from sticking to the bottom of the pan and drying out.
  5. Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a “looser” consistency to your eggs—you’ll want to take them off the heat a little earlier than you think.

Serving Suggestions

This recipe is one of the easiest breakfast options to customize! Mix in some fresh herbs (chives or dill would be delicious) or shredded cheese towards the end of cooking for added flavor. Chorizo, bell peppers, or onions also make great additions for a savory scramble—although I’d cook those first to avoid overcooking the eggs. Here are a few more serving ideas:

Can You Reheat Scrambled Eggs?

Scrambled eggs are best served fresh, but you can store them in an airtight container in the fridge for 3-4 days. Reheat them in the microwave in 20-30 second increments, stirring in between, until heated through. However, you do risk the eggs becoming rubbery and overcooked when reheated. If you can make them fresh each time, that’s what I’d recommend.

Side view of scrambled eggs with bacon on a plate.
Overhead view of a plate of scrambled eggs.
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Scrambled Eggs

Learn how to make Scrambled Eggs with this simple recipe! A delicious and budget-friendly breakfast option that can be easily customized.
Course Breakfast
Cuisine American
Total Cost ($0.83 recipe / $0.41 serving)
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 167kcal
Author Jess – Budget Bytes

Equipment

Ingredients

  • 3 large eggs $0.66
  • ⅛ tsp salt $0.01
  • 1 Tbsp half 'n half $0.04
  • 1 Tbsp butter $0.12

Instructions

  • In a small mixing bowl, combine eggs, salt, and half ‘n half.
  • With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
  • In a non-stick frying pan, melt butter over medium low heat.
  • Once the butter has melted, add your egg mixture to the pan.
  • With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
  • Keep scrambling until the curds form to your liking.*
  • Remove from the heat and enjoy!

See how we calculate recipe costs here.

Notes

* Some people prefer a “loose scramble” which yields a more liquidy scrambled egg, while others prefer a “tight scramble” which yields all defined curds with no liquid leftover.

Nutrition

Serving: 1serving | Calories: 167kcal | Carbohydrates: 1g | Protein: 10g | Fat: 14g | Sodium: 301mg

how to make Scrambled Eggs – step by step photos

Cracked eggs and half and half in a mixing bowl.

In a small mixing bowl, combine 3 large eggs, 1/8 tsp salt, and 1 Tbsp half ‘n half.

A fork whisking eggs in a mixing bowl.

With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.

Melted butter in a non-stick frying pan.

In a non-stick frying pan, melt 1 Tbsp butter over medium low heat.

Scrambled egg mixture added to a pan and being whisked by chopsticks.

Once the butter has melted, add your egg mixture to the pan.

Chopsticks whisking scrambled eggs in a pan.

With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.

Chopsticks whisking scrambled eggs in a pan.

Keep scrambling until the curds form to your liking.

Scrambled eggs in a pan.

Remove from the heat and enjoy!

Overhead view of a plate of scrambled eggs.

Never worry about overcooked or rubbery eggs again with this easy method!

More Easy Breakfast Recipes

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Crispy Baked Buffalo Chicken Wings Recipe

These Crispy Baked Buffalo Chicken Wings are delicious and crispy with no frying! Make the best buffalo wings at home…

White plate holds several buffalo chicken wings coated in buffalo sauce, sitting next to a bowl of ranch dressing for dipping.These Crispy Baked Buffalo Chicken Wings are delicious and crispy with no frying! Make the best buffalo wings at home…

How to Make Candy Apples

Candy apples are a quintessential fall treat; this easy recipe will show … Read more
The post How to Make Candy Apples appeared first on Sugar and Charm.

Candy apples are a quintessential fall treat; this easy recipe will show ... Read more

The post How to Make Candy Apples appeared first on Sugar and Charm.

Cuts of Beef: The Ultimate Guide + Tips and Recipes

Master beef cuts with our complete guide. Learn about primal and subprimal cuts, cooking methods, and explore recipes for each unique portion.
The post Cuts of Beef: The Ultimate Guide + Tips and Recipes appeared first on Girl Carnivore.

A diagram of beef cuts with labels pointing to different sections on a cow silhouette, including brisket, chuck, rib, plate, flank, shank, loin, sirloin, and round.Master beef cuts with our complete guide. Learn about primal and subprimal cuts, cooking methods, and explore recipes for each unique portion.

The post Cuts of Beef: The Ultimate Guide + Tips and Recipes appeared first on Girl Carnivore.

What Is Beef Marbling? And why its key to a great steak

Decode beef marbling: the key to flavor and tenderness. Learn how to identify and choose the best cuts for your perfect steak experience.
The post What Is Beef Marbling? And why its key to a great steak appeared first on Girl Carnivore.

A succulent piece of steak, showcasing the different grades of beef, placed elegantly on a sleek black surface.Decode beef marbling: the key to flavor and tenderness. Learn how to identify and choose the best cuts for your perfect steak experience.

The post What Is Beef Marbling? And why its key to a great steak appeared first on Girl Carnivore.

How to Make an Herb Basting Brush for Flavorful Grilled Steaks

Learn to make an herb basting brush for grilling. Infuse meats with fresh flavors as you baste. Easy DIY tool elevates your BBQ game instantly.
The post How to Make an Herb Basting Brush for Flavorful Grilled Steaks appeared first on Girl Carnivore.

A person grills a large steak with fresh herb basting brush on a barbecue grill.Learn to make an herb basting brush for grilling. Infuse meats with fresh flavors as you baste. Easy DIY tool elevates your BBQ game instantly.

The post How to Make an Herb Basting Brush for Flavorful Grilled Steaks appeared first on Girl Carnivore.

Grilling guide: the Best Wood for Smoking Pork

Discover the best woods for smoking pork. Our guide helps you choose the perfect wood to enhance flavor and create unforgettable barbecue.
The post Grilling guide: the Best Wood for Smoking Pork appeared first on Girl Carnivore.

A man is holding taking a rack of pork off the smoker.Discover the best woods for smoking pork. Our guide helps you choose the perfect wood to enhance flavor and create unforgettable barbecue.

The post Grilling guide: the Best Wood for Smoking Pork appeared first on Girl Carnivore.