Soft, creamy scrambled eggs made with low heat and simple technique for foolproof results.
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Calories: 260kcal
Equipment
- nonstick skillet
- spatula
- Mixing Bowl
Ingredients
- 4 large eggs
- 1 tablespoon butter
- salt, to taste
- black pepper
- 2 tablespoons milk or cream (optional)
- 1 tablespoon chives or herbs (optional)
Instructions
- Crack eggs into a bowl and whisk gently until just combined.
- Melt butter in a nonstick pan over low heat.
- Add eggs and stir slowly, scraping the pan continuously.
- Remove from heat while eggs are slightly soft and glossy.
- Season with salt and pepper and serve immediately.
Notes
Remove eggs from heat while slightly soft to prevent overcooking.
Nutrition
Calories: 260kcal | Carbohydrates: 2g | Protein: 18g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 740mg | Sodium: 240mg | Potassium: 220mg | Sugar: 1g | Vitamin A: 18IU | Calcium: 6mg | Iron: 10mg