Perfect Scrambled Eggs
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 tbsp unsalted butter¼ tsp kosher salt1tbsp heavy cream2tsp finely chopped chives
1. Grease a 10" nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-lowheat. Crack 3 eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.
2. Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds.
3. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.
4. Add ¼ tsp. kosher salt, ½ tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.
5. Transfer to a plate and season with freshly ground black pepper to taste and 1 tsp. finely chopped chives
Serving Size: Eggs to suit individual
Number of Servings: 1
Recipe submitted by SparkPeople user JOKER6336.
2. Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds.
3. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.
4. Add ¼ tsp. kosher salt, ½ tbsp. unsalted butter, 1 tbsp. heavy cream, and 2 tsp. finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.
5. Transfer to a plate and season with freshly ground black pepper to taste and 1 tsp. finely chopped chives
Serving Size: Eggs to suit individual
Number of Servings: 1
Recipe submitted by SparkPeople user JOKER6336.
Nutritional Info Amount Per Serving
- Calories: 122.4
- Total Fat: 12.6 g
- Cholesterol: 40.6 mg
- Sodium: 485.8 mg
- Total Carbs: 0.5 g
- Dietary Fiber: 0.1 g
- Protein: 0.4 g
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