Proper Scrambled Eggs
Discover the art of making perfectly creamy and luscious scrambled eggs with this recipe for Proper Scrambled Eggs. Made with just a handful of simple ingredients—fresh large eggs, a touch of whole milk or cream, and a pat of unsalted butter—this dish elevates breakfast to a whole new level. The key to achieving soft, velvety eggs lies in low-and-slow cooking paired with gentle folding techniques using a silicone spatula, ensuring the eggs remain moist and tender. Seasoned with a pinch of salt and freshly ground black pepper, and optionally garnished with a sprinkle of fresh herbs like chives or parsley, this quick and easy recipe is ready in just 10 minutes and makes for an elegant yet effortless breakfast or brunch. Perfect for two, this classic scrambled eggs recipe is a must-try for anyone searching for fluffy, flavorful results.
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Recipe Information
Ingredients
- 4 pieces Large eggs
- 1 tablespoon Unsalted butter
- 2 tablespoons Whole milk or cream
- 0.25 teaspoons Salt
- 0.125 teaspoons Freshly ground black pepper
- 1 tablespoon Fresh herbs (optional, such as chives or parsley)
Instructions
Crack the eggs into a medium-sized mixing bowl. Add the milk or cream, and whisk vigorously with a fork or whisk until fully combined and slightly frothy — this incorporates air to make the eggs fluffier.
Season the egg mixture with salt and freshly ground black pepper. Stir gently to distribute the seasoning evenly.
Heat a non-stick skillet over low heat and add the butter. Allow the butter to melt completely, swirling the pan to coat the surface, but ensure it doesn't brown.
Once the butter is fully melted and slightly foamy, pour the egg mixture into the skillet. Let it sit undisturbed for about 20-30 seconds to allow the edges to start setting.
Using a silicone spatula, gently push the cooked edges of the eggs toward the center of the skillet, allowing the uncooked liquid to flow to the edges. Continue this motion, pausing occasionally, until the eggs are mostly set but still slightly runny. Avoid stirring constantly, as this can result in dry eggs.
When the eggs are creamy and just about cooked to your preferred doneness, remove the pan from the heat. The residual heat will finish cooking the eggs as you plate them.
Optional: Garnish the scrambled eggs with freshly chopped herbs, like chives or parsley, for added flavor and presentation.
Serve immediately and enjoy!
Nutrition Facts
Calories |
402 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.0 g | 42% | |
| Saturated Fat | 13.6 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 0.1 g | 0% | |
| Total Sugars | 1.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 154 mg | 12% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 330 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.
