Breakfast & Brunchbellyfull5.0
The Best Scrambled Eggs
These soft, fluffy scrambled eggs cook up perfectly creamy and buttery every time with just a few simple ingredients and one skillet. A gentle low-heat method creates big curds and keeps the eggs tender instead of dry or rubbery, making this an easy foolproof breakfast recipe ready in less than 10 minutes.
👥 2 Servings⏱️ Prep & Cook: 6 min⏳ Prep: 3 min🔥 Cook: 3 min👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- whisk
- bowl
- mixing bowl
- pan
- spatula
📝 Preparation Steps
1
Whisk
2
In a medium mixing bowl, aggressively whisk together the eggs, half and half, and salt until the mixture is uniform in color and texture, and is light and foamy, without any separate streaks of yolk or whites.
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3
Melt butter
4
Melt the butter in a small nonstick pan over medium heat, until the butter coats the whole pan and just starts to foam.
5
Add eggs
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6
Add the eggs to the center of the pan and immediately reduce the heat to medium-low.
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7
Push
8
Wait for the edges to just barely start to set, then using a rubber spatula, gently push the eggs from one end of the pan to the other. Continue this process, pausing in between swipes to allow the uncooked egg to settle on the warm pan and cook, gently pushing the liquid to form the curds.
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9
Fold
10
When the eggs are mostly cooked, with big pillow-y folds, but still look pretty wet, slowly fold the eggs into itself just a couple times, bringing them together.
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11
Remove from heat
12
Remove from the heat when the eggs still shimmer with some moisture.
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13
Serve
14
Transfer to serving plates. Finish with some freshly cracked pepper and chopped fresh herbs. Scrambled eggs have never tasted so good!
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Nutrition Facts
calories
233 kcal
fat Content
19 g
serving Size
1 serving
sugar Content
2 g
sodium Content
452 mg
protein Content
14 g
trans Fat Content
0.3 g
cholesterol Content
398 mg
carbohydrate Content
2 g
saturated Fat Content
9 g
unsaturated Fat Content
8 g
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