Softest, Slow-Cooked Scrambled Eggs – a delicious recipe with eggs, salt, freshly ground black pepper. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Beat the eggs in a bowl with a fork. Slide the beaten eggs into a cold, non-stick pan, and set the pan over low heat. Nothing much will happen for the first 10 minutes. Make some toast, snip some chives; set the table, pour yourself a glass of orange juice.
2
Every couple of minutes, run a spatula around the sides and bottom of the pan. At the five minute mark, sprinkle a healthy pinch of flake sea salt and a couple cracks of freshly ground black pepper over the eggs.
3
In the last five minutes of cooking, pay attention; use the spatula to gently scrape the cooked eggs off the bottom of the pan. Remove the eggs from the heat when they are still custardy and not quite finished cooking; the residual heat will finish the job.
86
kcal
Calories
6
g
Fat
1
g
Carbs
8
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 3 ingredients. The key ingredients include: 3 medium eggs, flake sea salt, freshly ground black pepper.
Yes, Softest, Slow-Cooked Scrambled Eggs 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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