How to Make Soft-Scrambled Eggs
This recipe produces moist scrambled eggs with medium-sized curds.
3 large eggs, beaten
1/8 teaspoon kosher salt
2 tablespoons (30ml) milk (optional; see note)
1/2 tablespoon (7g) unsalted butter
Freshly ground black or white pepper
In a small bowl, beat eggs with salt and milk (if using) until no visible egg whites remain. In a small nonstick skillet, combine beaten eggs with butter. Set over medium heat and cook, stirring with a silicone spatula, until eggs are moist and just beginning to set. Remove from heat and continue to cook, stirring, until eggs have just set into soft curds; return to heat briefly if needed to cook slightly more. Season with pepper and serve right away.
Milk will make slightly richer, moister eggs, but is not required.
This Recipe Appears In
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 20g||26%|
|Saturated Fat 8g||41%|
|Total Carbohydrate 1g||0%|
|Dietary Fiber 0g||0%|
|Total Sugars 1g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|