Scrambled Eggs
HB-8191 · Hand-built original · American
Four eggs whisked with milk cook low and slow in butter, pushed around the pan until they form soft, barely set folds. Salt and black pepper are the only seasoning.
AmericanBreakfast7 minServes 2203 kcalVegetarianGluten-freeDiabeticRenal
Main ingredient: butter
Pairs well with: coleslaw, cornbread, potato salad, baked beans, coffee
Servings:2quantities adjust to match
Ingredients
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 tablespoons milk
- salt (to taste)
- ground black pepper (to taste)
Method
- Whisk the eggs and milk together in a small bowl until the yolks and whites are fully combined.
- Melt the unsalted butter in a medium non-stick skillet over medium-low heat, keeping the heat gentle from the start.
- Pour the egg mixture into the melted butter and let it sit undisturbed until a thin layer sets around the edge of the pan.
- Push the eggs slowly around the skillet with a rubber spatula, letting the unset egg flow into the gaps, until the curds look fluffy and barely set with a slight softness left.
- Season the scrambled eggs with salt and ground black pepper and serve them immediately, straight from the pan.
Prep: 2 min · Cook: 5 min · Total: 7 min
Nutrition (per serving, where published)
203 kcalCalories
13.1 gProtein
1.4 gCarbs
15.7 gFat
7 gSaturates
0 gFibre
0.4 gSugars
148 mgSodium
389 mgCholesterol
162 mgPotassium
76 mgCalcium
1.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data