Quick and easy scrambled eggs made without milk or butter, but with olive oil instead. This olive oil scrambled egg recipe takes just a few minutes to make and is so delicious.
Beat the eggs with a fork or a whisk until blended thoroughly together.
Sprinkle the salt and pepper into the bowl with the beaten eggs. Mix thoroughly.
Put a large frying pan on the stove on medium heat. After about 1 to 2 minutes, add the olive oil. Let the olive oil heat for a bit until it begins to simmer (hot but not too hot).
Add the beaten eggs to the frying pan with olive oil. Wait a few seconds or so before turning the eggs.
Using a spatula, move the eggs around in the frying pan from the middle out to the sides and back to the middle, then turn them over too. Adjust the heat if needed so the eggs don't cook too fast.
Keep turning the eggs with the spatula. Stay with the eggs, don't walk away. For this recipe, the cooking time is about 8 minutes but you can adjust this time if needed.
Keep an eye on the eggs while they are cooking. Chop the eggs up as they scramble in the frying pan.
Turn the heat source off just before the end of cooking the eggs. The heat from the frying pan will finish cooking the eggs.
Scrambled eggs should be thoroughly cooked before serving, but not dried out, without any wet liquid egg still showing.
Notes
Want thicker scrambled eggs? Beat the eggs lightly and not as long.
Want light and fluffy scrambled eggs? Beat the eggs a little longer.
If making less than 8 eggs, use a smaller frying pan. Eggs will spread too thin in an oversized frying pan.