Low Sodium Classic Scrambled Eggs
Start your day with these fluffy and flavorful **Low Sodium Classic Scrambled Eggs**, a healthier twist on a breakfast favorite. Made with simple ingredients like fresh eggs, creamy whole milk, and unsalted butter, this recipe eliminates unnecessary sodium while delivering maximum taste. The secret to their irresistibly soft texture lies in the gentle whisking and the low-and-slow cooking technique, which ensures tender, melt-in-your-mouth results every time. A light sprinkle of freshly ground black pepper adds the perfect hint of spice, while optional fresh chives and parsley provide a vibrant and fragrant finish. Ready in just 10 minutes, these heart-healthy scrambled eggs are perfect for a quick morning meal or paired with whole grain toast and fruit for a balanced start to your day. Ideal for those seeking low-sodium meal options without compromising on flavor, these eggs are as nutritious as they are satisfying.
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Recipe Information
Ingredients
- 4 large eggs
- 1 tablespoon unsalted butter
- 2 tablespoons whole milk
- 1 pinch freshly ground black pepper
- 1 tablespoon fresh chives, chopped (optional)
- 1 tablespoon fresh parsley, chopped (optional)
Instructions
Crack the eggs into a medium-sized bowl and add the whole milk. Whisk the eggs and milk together until fully blended and slightly frothy. This will incorporate air into the mixture, leading to fluffier eggs.
Place a non-stick skillet over low heat and add the unsalted butter. Allow the butter to melt slowly but ensure it doesn't brown.
Once the butter is melted and slightly bubbling, pour in the egg mixture. Let the eggs sit undisturbed for about 30 seconds until they begin to set around the edges.
Using a spatula, gently push the eggs from the edges towards the center. Continue to do this in a slow, sweeping motion, allowing the uncooked eggs to flow to the edges of the pan.
Cook, stirring occasionally, until the eggs are mostly set but still slightly runny. Remove the skillet from the heat as the residual heat will continue cooking the eggs, preventing them from becoming dry or overcooked.
Season the scrambled eggs with a pinch of freshly ground black pepper. If desired, sprinkle with chopped fresh chives and parsley for added flavor and garnish.
Serve immediately for the best texture and taste. Enjoy your low sodium scrambled eggs with a slice of whole grain toast or fresh fruit for a complete breakfast.
Nutrition Facts
Calories |
403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 779 mg | 260% | |
| Sodium | 294 mg | 13% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 158 mg | 12% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 346 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
