I could eat scrambled eggs for any meal. They’re fast, delicious, versatile, and (depending on how much cheese and butter you put in…) they’re good for you! It’s one of those basic foods everyone should know how to make, but there is an art to it. If they turn out the least bit flat or burned, it’s like eating metallic mush. They are worth learning to perfect! I like my scrambled eggs fluffy and a pale yellow, so that is what I offer in this recipe!
Scrambled Eggs Recipe
Serves: 1
Prep time: 5 minutes
Cook time: 5 minutes
Nutrition: 130 calories
11.1 g Fat
0.4 g Carbs
6.3 g Protein
Ingredients
1 egg
Splash of heavy whipping cream (1/2 tbsp – 1 tbsp)
Salt to taste
1 pat of butter for the pan (1/3 tbsp)
Instructions
1. In a small bowl, whisk together egg with cream and a pinch of salt.
2. In a small frying pan melt butter on medium heat.
3. When butter starts bubbling, add egg mixture.
4. Gently shuffle the liquid back and forth around the pan so that no part of the egg mixture is in the same place for more than a few seconds.
5. Egg will start to curdle. If you like cheese in your eggs, add it at this step, about 1 tbsp per egg. Continue the back and forth shuffling until the eggs are no longer liquid, about 2-3 minutes.
6. Serve immediately!