Description
Scrambled Eggs are a classic breakfast dish that delivers fluffy, creamy, and tender curds when prepared properly. This method uses gentle heat and a nonstick skillet to ensure soft and luscious eggs. Melted unsalted butter enriches the eggs, while careful folding and patience prevent overcooking. Serve them right away for the best results.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 4 large eggs
- 1/4 teaspoon salt, or to taste
- Freshly ground black pepper, to taste
Instructions
- Crack the eggs into a small bowl and whisk thoroughly until fully combined and streak-free. Season with salt and pepper.
- Heat a medium nonstick skillet over medium heat. Add the butter and let it melt completely, swirling the pan to coat.
- Reduce heat to medium-low. Pour in the whisked eggs.
- Allow eggs to cook undisturbed for a minute or two until curds begin to form.
- With a spatula, slowly and gently push and fold the eggs across the skillet, ensuring the liquid parts contact the pan.
- Continue stirring frequently and gently, folding rather than scrambling aggressively.
- When the eggs are mostly set but still look slightly wet, immediately remove the pan from heat.
- Keep folding off the heat until eggs reach your preferred doneness. Serve immediately.
Notes
For substitution, you can use olive oil or plant-based butter in place of unsalted butter, and a pinch of garlic powder or chopped herbs for added flavor. Make-ahead tip: Scrambled eggs are best made fresh, but can be gently reheated over low heat. To store, refrigerate in an airtight container for up to 2 days. If eggs turn rubbery, you likely used too high heat—always cook low and slow.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/2 recipe
- Calories: 220
- Sugar: 1g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 375mg