Scrambled Eggs
User Reviews
5
Scrambled Eggs
Description
Starting with three eggs, salt, and a tablespoon of half-and-half, the ingredients are beaten thoroughly to combine. Cooking in melted butter over medium-low heat while actively stirring encourages the formation of soft curds without browning or dryness. The use of half-and-half adds a slight creaminess and extends the mixture. The eggs are removed from the heat just before fully set to allow residual heat to finish cooking, ensuring a tender finish.
Using a wooden spatula or chopsticks helps gently scramble without breaking the curds down too much. The result is a moist scramble with a bright color and soft texture that avoids any tough or brown bits. This versatile preparation suits many serving choices and is a reliable way to cook eggs gently.
Optional dairy substitutes like crème fraîche, milk, or yogurt can vary texture slightly. Personal preference determines how loose or firm the scramble becomes, and gentle heat control is key.
Ingredients
- 3 egg $0.66, large
- ⅛ tsp salt $0.01
- 1 Tbsp half and half $0.04
- 1 Tbsp butter $0.12
Instructions
- In a small mixing bowl, combine eggs, salt, and half ‘n half.
- Whisk the eggs well, and then whisk them some more! With a fork or a whisk, beat the eggs, salt, and half ‘n half together until the entire mixture is a consistent sunny yellow color, with no defined streaks of egg whites or milk visible.
- In a non-stick frying pan, melt butter over medium low heat.
- Once the butter has melted, add your egg mixture to the pan.
- With a wooden spatula (or use my preferred method- chopsticks!) actively scramble the egg over medium low heat.
- Keep scrambling until the curds form to your liking.* Be careful not to overcook them. If you notice they're cooking too fast, you can take the pan off the heat and let the residual heat in the pan do the rest of the cooking. Browned, tough bits of egg are not desirable in any scramble, in my opinion, but if you like your eggs well done, go for it!
- Your eggs will continue cooking even after you take them off the heat. Keep this in mind if you prefer a "looser" consistency to your eggs—you'll want to take them off the heat a little earlier than you think. Remove from the heat and enjoy!
Notes
- For a creamier texture, use a small amount of dairy such as half-and-half; alternatives include crème fraîche or whole milk.
- The cooking method favors gentle heat and active stirring to prevent browning and achieve soft curds.
- Scramble consistency can be adjusted from loose to firm by controlling cooking time and stirring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 167kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 10g | 20% |
| Fat | 14g | 22% |
| Sodium | 301mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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