Soft-Scrambled Eggs Recipe
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How to Make Soft-Scrambled Eggs
This recipe produces moist scrambled eggs with medium-sized curds.
Recipe Facts
Ingredients
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3 large eggs, beaten
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1/8 teaspoon kosher salt
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2 tablespoons (30ml) milk (optional; see note)
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1/2 tablespoon (7g) unsalted butter
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Freshly ground black or white pepper
Directions
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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.
Special Equipment
8-inch nonstick skillet, silicone spatula
Notes
Milk will make slightly richer, moister eggs, but is not required.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
266 | Calories |
20g | Fat |
1g | Carbs |
19g | Protein |
Nutrition Facts | |
---|---|
Servings: 1 | |
Amount per serving | |
Calories | 266 |
% Daily Value* | |
Total Fat 20g | 26% |
Saturated Fat 8g | 41% |
Cholesterol 573mg | 191% |
Sodium 365mg | 16% |
Total Carbohydrate 1g | 0% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 19g | |
Vitamin C 0mg | 0% |
Calcium 87mg | 7% |
Iron 3mg | 15% |
Potassium 209mg | 4% |
*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. |