In search of tender, fluffy scrambled eggs? Here are the only ingredients you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no… you don’t add milk! Garnish with creme fraiche or sour cream, hot sauce, and chopped herbs.
Prep Time:
5 mins
Cook Time:
5 mins
Total Time:
10 mins
Servings:
2
Yield:
2 servings
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Ingredients
- 4 large eggs
- 1 pinch salt
- 4 teaspoons butter
Instructions
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
- Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Cook’s Notes:
Variation: Saute 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving.
You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving
