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low angle shot of a skillet with scrambled eggs and a fork in it.

Scrambled Eggs

Robin Donovan

These are the creamiest, most tender scrambled eggs you'll ever eat. See the post for ideas for variations and additions.
5 from 1 vote
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Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Course Breakfast
Cuisine American
Servings 2 servings
Calories 185 kcal

Ingredients
  

  • 4 large or extra-large eggs
  • ¼ to ½ teaspoon kosher salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons milk or cream
  • 1 tablespoon butter or oil

Instructions
 

  • Break the eggs into a bowl. Add the salt, pepper, and milk
    or cream. Whisk until the mixture is well combined, but be careful not to over-whisk.
  • Heat the butter (or oil) in a nonstick frying pan or a cast-iron skillet over medium heat.
  • When the butter melts or the oil is hot, pour in the eggs. Gently stir the eggs with a spatula, scraping from the bottom of the skillet and letting the unset egg run underneath, until the eggs are almost set.
  • Remove from the heat and continue to stir the eggs for another 10 to 15 seconds until they are fully cooked but still soft and creamy.
  • And that’s it! Your perfectly scrambled eggs are ready to be devoured.

Nutrition

Calories: 185kcalCarbohydrates: 1gProtein: 12gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 344mgSodium: 466mgPotassium: 146mgSugar: 1gVitamin A: 674IUCalcium: 70mgIron: 2mg
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