Scrambled Eggs
Learn to make fluffy, moist, flavorful and evenly cooked scrambled eggs with great results every time. With these simple tips, you can scramble eggs with ease!
Servings: 1
Calories: 226kcal
Ingredients
- 1 tbsp butter
- 2 large eggs
- Salt
- Pepper
Instructions
- In a small nonstick pan over medium heat, melt butter.
- In a medium bowl, whisk eggs until frothy with a whisk OR fork.
- When butter is melted and starts to foam, reduce heat to medium-low and add beaten eggs. Let sit until the very edges look like they are about to set, about 30 seconds, then using a wooden spoon or spatula push eggs from the outside towards to center.
- pull, lift and fold eggs until thickened and no visible liquid egg remains. Do not stir constantly.
- Once the eggs start to set, begin to fold the eggs together.
- Add salt to taste at this time, as well.
- Remove from the heat once the eggs are glossy and set.
- Do not overcook and allow to get dry.
- Top with pepper and serve immediately.
Notes
- Your eggs need to be thoroughly beaten and mixed to get that “fluff” that everyone loves in their eggs.
- Using a fork and whisking briskly is fine but if you own a whisk, that’s even better to use.
Nutrition
Calories: 226kcal | Carbohydrates: 1g | Protein: 11g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 357mg | Sodium: 215mg | Potassium: 125mg | Sugar: 0.3g | Vitamin A: 825IU | Calcium: 53mg | Iron: 2mg