Description
Creamy scrambled eggs dance with buttery richness, promising pure breakfast bliss. Silky curds nestled on warm toast invite morning comfort, beckoning you to savor each delectable bite.
Ingredients
Scale
Eggs:
- 4 large fresh eggs
Dairy:
- 1 tablespoon (15 milliliters) unsalted butter
Seasonings:
- 1 pinch salt
- Freshly cracked black pepper
Instructions
- Whisk eggs thoroughly in a mixing bowl until uniform in color and texture, incorporating a small amount of milk for enhanced smoothness and richness.
- Place a non-stick skillet over medium-low heat, allowing butter to melt and create a delicate, foamy surface without browning.
- Carefully transfer whisked eggs into the warm skillet, allowing them to settle for approximately 30 seconds until perimeter edges begin to solidify.
- Using a flexible spatula, gently manipulate eggs from outer edges toward the center, creating soft, pillowy curds with a creamy consistency.
- Continue stirring intermittently for roughly 2 minutes, maintaining a low temperature to prevent overcooking and preserve a tender texture.
- Sprinkle salt and freshly ground black pepper across the eggs during the final moments of cooking, ensuring even seasoning.
- Remove skillet from heat while eggs retain a slight moistness, transferring immediately to serving plates to prevent further cooking and maintain optimal fluffiness.
Notes
- Whisk eggs thoroughly to incorporate air, creating a lighter, fluffier texture with no streaky whites.
- Add a small splash of cream or milk for extra richness and softness, ensuring you don’t overdo the liquid.
- Use low and slow heat to prevent rubbery eggs, allowing gentle cooking that maintains a delicate, creamy consistency.
- Remove eggs from heat when slightly wet and glossy, as they’ll continue cooking from residual heat, preventing dry, overcooked scramble.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Category: Breakfast, Lunch, Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 230 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.3 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 12 g
- Cholesterol: 185 mg