Perfect Scrambled Eggs
Fluffy, creamy, and oh-so-delicious! Master the art of scrambled eggs with this easy, fail-proof recipe. Breakfast perfection!
Equipment
- Medium bowl
Ingredients
- 3 Large Eggs
- 1 Teaspoon Milk
- 2 Tablespoons Butter for the pan
- Pinch Sea salt
- Pinch Freshly ground black pepper
- Chopped fresh parsley optional garnish
Instructions
- Crack the eggs into a medium bowl and add the milk or water. Whisk until smooth and fully combined, making sure there are no streaks of egg white remaining.3 Large Eggs, 1 Teaspoon Milk
- Heat a small nonstick skillet over medium heat and melt a small amount of butter.2 Tablespoons Butter
- Pour in the eggs and let them cook undisturbed for a few seconds. Then, use a rubber spatula to gently pull across the bottom of the pan, forming large, soft curds.
- Continue cooking on medium-low heat, folding and stirring the eggs every few seconds. Frequently scrape the spatula along the bottom and sides of the pan to prevent sticking and ensure even cooking.
- Remove the pan from the heat when the eggs are mostly set but still slightly soft and creamy. Season with salt and pepper to taste.Pinch Sea salt, Pinch Freshly ground black pepper
- Garnish with fresh parsley if desired, and serve with a slice of sourdough toast for a complete meal.Chopped fresh parsley
Notes
Tips & Tricks
- For extra creamy eggs, use a lower heat setting and stir frequently.
- Adding a splash of milk or water helps create a softer texture.
- Cook just until slightly underdone, as the residual heat will continue cooking the eggs after removing them from the stove.
- Butter adds a rich flavor, while olive oil keeps it lighter.
Nutrition
Calories: 209kcalCarbohydrates: 1gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 309mgSodium: 197mgPotassium: 111mgSugar: 0.4gVitamin A: 759IUCalcium: 48mgIron: 1mg
Tried this recipe?Let us know how it was!