How to Make Scrambled Eggs
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How to Make Scrambled Eggs
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I'll teach you how to make scrambled eggs that are perfectly soft and fluffy every time. You'll be the hero of breakfast!
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Ingredients
- 10 large eggs
- ½ cup milk
- ½ teaspoon kosher salt
- ⅛ teaspoon ground black pepper
- 2-3 tablespoons unsalted butter
- chopped chives optional, for garnish
Instructions
- In a large bowl, whisk together the eggs, milk, salt, and pepper. Set aside.
- Melt the butter in a large skillet over medium low heat. Once melted, swirl it around to cover the bottom of the pan.
- Pour in the egg mixture, and let it sit for a minute.
- Using a spatula gently pull the eggs away from the side of the pan and push them through the middle towards the opposite side.
- Continue this pattern, until the eggs are soft and slightly runny, or until the eggs are cooked to your liking.
- Take the eggs off the heat to let them to continue to cook/set.
- Top with chives, and additional salt and pepper to taste.
Nutrition Information
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Serving
2eggs
Calories
198kcal
(10%)
Carbohydrates
2g
(1%)
Protein
13g
(26%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.2g
Cholesterol
387mg
(129%)
Sodium
384mg
(16%)
Potassium
177mg
(5%)
Fiber
0.01g
(0%)
Sugar
2g
(4%)
Vitamin A
720IU
(14%)
Calcium
88mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 198 kcal
% Daily Value*
| Serving | 2eggs | |
| Calories | 198kcal | 10% |
| Carbohydrates | 2g | 1% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 387mg | 129% |
| Sodium | 384mg | 16% |
| Potassium | 177mg | 4% |
| Fiber | 0.01g | 0% |
| Sugar | 2g | 4% |
| Vitamin A | 720IU | 14% |
| Calcium | 88mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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