Best scrambled eggs
Discover the secret to perfect scrambled eggs with our easy recipe! Whisk together 4 eggs and cook them in 1/4 cup of rich butter for a creamy, luxurious texture. Serve on toasted white bread slices for a satisfying, delicious breakfast. Enjoy a classic morning treat that's simple yet decadent.
- 27 May 2024
- Cook time 5 min
- Prep time 10 min
- 2 Servings
- 3 Ingredients
If you're looking to perfect the art of making scrambled eggs, this simple yet delicious recipe is all you need. Using just a handful of ingredients, you can create fluffy, creamy scrambled eggs that are sure to impress anyone at the breakfast table.
Ingredients:
Instructions:
- Crack the 4 eggs into a bowl. Use a fork or whisk to beat the eggs until the yolks and whites are fully combined.
- Measure out 1/4 cup (54g) of butter.
- Have your 4 slices of white bread ready for toasting.
- Place a medium-sized non-stick skillet over low to medium-low heat. Allow it to warm up for a minute or so.
- Add the 1/4 cup (54g) of butter to the skillet. Let it melt slowly, ensuring it doesn’t brown. Swirl the pan or use a spatula to spread the butter evenly across the surface.
- Once the butter is fully melted and lightly bubbling, pour the beaten eggs into the skillet.
- Allow the eggs to sit for a few moments without stirring, letting them begin to set slightly around the edges.
- Gently stir the eggs with a spatula, pushing and folding the eggs from the edges toward the center. Do this gently but continuously to ensure the eggs cook evenly and remain creamy.
- Keep the heat low to avoid overcooking.
- While the eggs are cooking, toast your slices of white bread. You can use a toaster or an oven set to a medium toasting setting. Toast until golden brown and crisp.
- When the eggs are mostly set but still slightly runny (this should take about 5-7 minutes depending on your heat level), remove the skillet from the heat. The residual heat will finish cooking the eggs, leaving them soft and creamy.
- Place a portion of scrambled eggs onto each slice of toasted bread. You can serve this open-faced or as a sandwich.
- Optionally, season with salt and pepper to taste. Add any desired extras like cheese, herbs, or hot sauce.
- Serve immediately while the eggs are hot and the toast is crisp. Enjoy your delicious, creamy scrambled eggs!
Tips:
- Whisk the eggs thoroughly before cooking to ensure a uniform texture.
- Cook on medium-low heat to prevent the eggs from becoming rubbery.
- Add a splash of milk or cream to the eggs for extra creaminess.
- Stir continuously but gently to create soft curds.
- Season with salt and pepper to taste just before the eggs are fully cooked.
- Toast the bread slices for a crunchy complement to the creamy eggs.
With this straightforward method, you'll be well on your way to serving the best scrambled eggs. Whether you're preparing a quick breakfast for yourself or hosting a brunch for friends, these scrambled eggs are sure to be a hit. Enjoy them on their own or alongside your favorite breakfast sides.
| Nutrition Facts | |
|---|---|
| Serving Size | 200 grams |
| Energy | |
| Calories 530kcal | 21% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 36g | 10% |
| Fiber 1.61g | 4% |
| Sugar 4.10g | 4% |
| Fat | |
| Fat 36g | 41% |
| Saturated 16g | 54% |
| Cholesterol 480mg | - |
| Vitamins | |
| Vitamin A 390ug | 43% |
| Choline 350mg | 64% |
| Vitamin B1 0.43mg | 36% |
| Vitamin B2 0.59mg | 45% |
| Vitamin B3 3.33mg | 21% |
| Vitamin B6 0.13mg | 7% |
| Vitamin B9 150ug | 38% |
| Vitamin B12 1.02ug | 42% |
| Vitamin C 0.00mg | 0% |
| Vitamin E 1.20mg | 8% |
| Vitamin K 2.36ug | 2% |
| Minerals | |
| Calcium, Ca 200mg | 15% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 4.04mg | 37% |
| Magnesium, Mg 30mg | 7% |
| Phosphorus, P 270mg | 22% |
| Potassium, K 220mg | 6% |
| Selenium, Se 45ug | 86% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 1.88mg | 17% |
| Water | |
| Water 110g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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