![](https://cdn.statically.io/img/www.allrecipes.com/thmb/FYbGZoEyTly1UvZOesGHrtcwXlA=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/9175615-d4753b6d3b284a21b622bd38c94f97f3.jpg)
Ingredients
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4 large eggs
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1 pinch salt
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4 teaspoons butter
Directions
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Whisk eggs with salt until completely combined and very foamy.
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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.
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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.