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Soft, creamy scrambled eggs made with low heat, gentle stirring, and perfect timing.
Print Recipe
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 large eggs
  • 1–2 tbsp milk or cream (optional)
  • 1 tbsp unsalted butter
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper

Equipment

  • nonstick skillet
  • Spatula
  • mixing bowl

Method
 

  1. Crack eggs into a bowl, add salt and optional dairy, and whisk until combined.
  2. Heat a nonstick skillet over low heat and melt butter gently.
  3. Pour eggs into the pan and stir slowly with a spatula.
  4. Continue stirring gently as soft curds form.
  5. Remove from heat while slightly underdone and finish cooking off heat.

Nutrition

Calories: 260kcalCarbohydrates: 3gProtein: 14gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 370mgSodium: 320mgPotassium: 180mgSugar: 2gVitamin A: 18IUCalcium: 6mgIron: 10mg

Notes

Remove eggs from heat while slightly underdone to prevent overcooking.

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