Go Back

Soft, creamy, and fluffy scrambled eggs cooked low and slow for perfect texture every time.
Print Recipe
Course: Breakfast
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 large eggs
  • 1/4 cup whole milk or cream
  • 1 tablespoon unsalted butter
  • salt, to taste
  • black pepper, to taste

Equipment

  • mixing bowl
  • whisk
  • nonstick skillet
  • Spatula

Method
 

  1. Whisk eggs and milk together until fully blended.
  2. Melt butter in a nonstick skillet over low heat.
  3. Pour in eggs and cook gently, stirring slowly with a spatula.
  4. Remove from heat when eggs are softly set and slightly glossy.
  5. Season with salt and pepper and serve immediately.

Nutrition

Calories: 240kcalCarbohydrates: 3gProtein: 14gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 375mgSodium: 210mgPotassium: 190mgSugar: 2gVitamin A: 520IUCalcium: 90mgIron: 2mg

Notes

Remove from heat while slightly underdone to prevent overcooking.

Tried this recipe?

Let us know how it was!