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scrambled eggs with tomatoes and toast on a blue plate.
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5 from 1 vote

Scrambled Eggs

Unlock the secret to irresistibly fluffy, buttery Scrambled Eggs! Using just a handful of simple ingredients, these scrambled eggs are a quick but luxurious start to your day. Within minutes, you'll have a plate of velvety eggs seasoned just the way you like. This is a breakfast classic redefined!
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Breakfast, Brunch
Cuisine: American
Servings: 2
Calories: 243kcal
Author: Joanna Cismaru

Ingredients

  • 4 large eggs
  • 2 tablespoons butter unsalted
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Crack the eggs into a mixing bowl and whisk them together with a fork until fully beaten.
  • Heat up a non-stick skillet over medium-low heat and add the butter to melt.
  • Once the butter has melted, pour in the beaten eggs and use a spatula to continuously stir the eggs in the skillet.
  • Cook the eggs for 2-3 minutes, or until they are set but still slightly runny.
  • Season the scrambled eggs with salt and pepper to taste.
  • Serve hot.

Notes

  1. Opt for medium-low heat to keep your scrambled eggs tender and avoid overcooking.
  2. If you're watching your sodium intake, use unsalted butter to have better control over the salt content.
  3. Keep stirring the eggs gently with a spatula for even cooking and a fluffy texture.
  4. Season with salt and pepper right at the end to bring out the flavors but not draw out moisture.

Nutrition

Serving: 1serving | Calories: 243kcal | Carbohydrates: 1g | Protein: 13g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 232mg | Potassium: 141mg | Sugar: 0.4g | Vitamin A: 890IU | Calcium: 59mg | Iron: 2mg