The Secret to Fluffy Scrambled Eggs

4.2

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71 Reviews

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In search of tender, fluffy scrambled eggs? Here are the only ingredients you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with crème fraîche or sour cream, hot sauce, and chopped herbs.

Submitted by Edible Times

Updated on August 11, 2024

3

Prep Time:

5 mins

Cook Time:

5 mins

Total Time:

10 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

4 large eggs
1 pinch salt
4 teaspoons butter

Directions

Whisk eggs with salt until completely combined and very foamy.
Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Cook’s Note

Variation: Sauté 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving.

You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving.

Nutrition Facts (per serving)

281	Calories
25g	Fat
2g	Carbs
13g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 281
% Daily Value *
Total Fat 25g	32%
Saturated Fat 9g	46%
Cholesterol 394mg	131%
Sodium 199mg	9%
Total Carbohydrate 2g	1%
Dietary Fiber 0g	1%
Total Sugars 1g
Protein 13g	26%
Vitamin C 15mg	17%
Calcium 58mg	4%
Iron 2mg	11%
Potassium 207mg	4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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