Description
Soft and creamy scrambled eggs cooked gently over low heat for tender curds and rich buttery flavor. A simple, comforting breakfast classic.
Ingredients
Scale
- 4 large eggs
- 2 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons milk or cream (optional)
Instructions
- Crack eggs into a mixing bowl and whisk until fully combined. Stir in milk or cream if using.
- Place a nonstick skillet over low heat and add butter. Let it melt gently without browning.
- Pour the eggs into the skillet.
- Using a silicone spatula, gently stir and scrape the bottom of the pan continuously to form soft curds.
- Cook slowly until eggs are mostly set but still slightly glossy.
- Remove from heat and season with salt and black pepper.
- Serve immediately while warm.
Notes
- Cook over low heat for best texture.
- Do not overcook, residual heat will finish cooking the eggs.
- Season at the end for softer curds.
- Best enjoyed fresh.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 1g
- Sodium: 220mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 370mg