How To Make The Creamiest Scrambled Eggs Recipe – a delicious recipe with unsalted butter, eggs, Kosher salt, Freshly ground black pepper, fraiu0302che, parsley. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Melt butter over low heat in a nonstick or cast iron skillet. Meanwhile, crack eggs into a bowl, season with a dash of kosher salt and a pinch of pepper, and beat very lightly, just enough to break up yolks.
2
Take the skillet off the heat and add eggs. The eggs will begin to coagulate as soon as they hit the pan, so scramble immediately to avoid lumps. When the pan has cooled enough that the eggs are no longer coagulating, return to heat, stirring gently but constantly.
3
When the eggs begin to coagulate, take them off the heat again and, constantly stirring, wait until the pan cools enough for the eggs to no longer coagulate to return them to the heat. Continue to alternate cooking on the heat and off the heat until the eggs are no longer runny or wet but still creamy and moist. They should resemble fresh ricotta or the interior of a souffle.
145
kcal
Calories
12
g
Fat
1
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 1/2 tablespoons unsalted butter, 3 large eggs, Kosher salt, Freshly ground black pepper, and more.
Yes, How To Make The Creamiest Scrambled Eggs Recipe falls under the Breakfast category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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