Description
A comforting recipe for creamy scrambled eggs, perfect for breakfast or any meal of the day.
Ingredients
Scale
- 4 large Eggs
- 2 tablespoons Butter
- Salt, to taste
- Pepper, to taste
Instructions
- Crack the eggs into a bowl. Add a generous sprinkle of salt and a dash of pepper, then whisk until the yolks and whites meld into a sunny yellow mixture.
- Heat the butter in a non-stick skillet over medium-low heat; watch it melt gently and foam without browning.
- Pour the beaten eggs into the skillet and let them sit undisturbed for a few seconds.
- Gently stir with your spatula, pushing the eggs from the edges to the center.
- Continue to cook, stirring occasionally until the eggs are just set but still glistening with moisture.
- Serve immediately on warm plates, garnished with fresh herbs, if desired.
Notes
Make-Ahead Tips: Beat the eggs in advance and refrigerate them overnight. Quick stir before cooking. Avoid overcooking to prevent rubbery eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 1g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 372mg