How many calories are in two scrambled eggs?

According to the United States Agricultural Department, two eggs alone contain about 142 calories. However, if you add butter or oil to the pan, you will need to factor in those calories, as well. A tablespoon of butter lends about 100 calories, and a tablespoon of most vegetable oils adds 124 calories to your dish. So a couple of large eggs scrambled with a tablespoon of butter is about 240 calories. A little more if you cook with oil. And don't forget to factor in any calories from added vegetables or cheese. Cheese can really rack up the calories. But vegetables will add a negligible amount in comparison to the eggs and cooking fat.

Can you freeze scrambled eggs?

You can certainly cook scrambled eggs ahead and freeze them, although eggs are best enjoyed hot and fresh. If you want to freeze scrambled eggs, slightly undercook them. Then store the cooked eggs in an airtight storage bag and spread them out into a thin layer. Thaw frozen scrambled eggs overnight in the refrigerator, and reheat them gently in the microwave on half power.

How long do scrambled eggs last in the fridge?

The professional food safety standard is that ready-to-eat food AKA cooked and prepared food lasts seven days in the refrigerator. And that's if it is properly handled, which means cooled down to refrigerator temperature within four hours of being cooked. So if you cool them quickly, eggs are safe to eat for the next week after scrambling. But as with any dish, the longer the leftover sits in the fridge, the less appetizing it becomes. Cooked scrambled eggs stored chilled are best reheated and enjoyed within a couple of days.

How to Make Fluffy Scrambled Eggs

Ingredients

Scale

Scrambled Eggs

4 large eggs, pastured or organic recommended
2 tablespoons (about) of butter, grass-fed or European-style recommended
good pinch of salt (about ¼ of a teaspoon, less if you use salted butter)

Mix-in Ideas

cooked, diced bell peppers
sautéed button or cremini mushrooms
shredded cheese or small drops of fresh cheese like farmer's cheese or Fromage blanc
halved cherry tomatoes
sliced leafy greens like baby spinach, arugula, or even romaine
sautéed garlic, diced onions, or shallots

Garnish Ideas

crème fraîche or sour cream
Sriracha, Tabasco, Cholula, or any favorite hot sauce
chopped fresh herbs such as parsley, chives, scallions, or cilantro

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Instructions

If you are mixing in any vegetables that give off moisture during cooking, sauté them gently first in a little butter or oil. First melt the butter or warm the oil over medium heat in the same pan you'll use for eggs. Add the vegetables and a small pinch of salt, and cook over medium heat just until they soften and begin to brown. Remove the cooked vegetables and set them aside. If the butter in the pan has browned, wipe it out with a paper towel (or just wash and dry it real quick).
Crack your eggs into a bowl that leaves plenty of room for whisking.
Whisk your eggs with a tiny pinch of salt (or use a fork) until they are completely combined and very foamy.
In a medium-size pan over low heat, melt the butter until it bubbles (or warm the oil for a couple of minutes). A non-stick pan works best for eggs.
Add the frothed eggs and stir slowly but frequently for large, fluffy curds. Store more frequently over a slightly higher heat for smaller curds.
Once the eggs are thickened and creamy, but still shiny, add any cheese, raw, or pre-cooked vegetables, and stir gently to distribute them evenly.
Remove the scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat (unless you enjoy drier eggs).
Store leftover scrambled eggs in the refrigerator for up to a week, or freeze.

Notes

For Dairy Free

To achieve a plate of fluffy scrambled eggs without butter, I like a plant-based alternative over oil. Eggs scrambled with oil will take on a different texture entirely. My favorite brands for vegan "butter" are Miyoko's and Violife. The coconut oil and cashew milk combination in Miyoko's European-style butter mimics the tenderizing effects of the real deal pretty well. I also love that Miyoko's is cultured (added probiotics), and the flavor is neutral yet creamy and savory.

On Freezing Scrambled Eggs

Store cooked eggs in an airtight storage bag and spread them out into a thin layer. Thaw frozen scrambled eggs overnight in the refrigerator, and reheat them gently in the microwave on half power.

On Nutrition Information

The calorie count below is based on four eggs scrambled with two tablespoons of butter and a healthy pinch of salt (about a quarter of a teaspoon of kosher or flake salt). Any added cheese or vegetables will increase the calorie count. But vegetables will also increase the nutrient and fiber count, so pile them on!

Author: Christina
Prep Time: 3 minutes
Cook Time: 5
Category: Breakfast
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 2 Scrambled Eggs
Calories: 245
Sugar: 0.4 g
Sodium: 434.2 mg
Fat: 21 g
Carbohydrates: 0.7 g
Protein: 12.7 g
Cholesterol: 402.5 mg

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