5 from 24 votes
Scrambled Eggs Recipe (Fluffy and Moist)
This scrambled eggs recipe produces fluffy and moist eggs by cooking beaten eggs gently in butter and olive oil. The method involves folding the eggs carefully over medium-high heat to create large soft curds, avoiding overcooking to maintain a glossy, tender texture. Optional additions like fresh chopped chives can enhance flavor and presentation.
Prep Time
3 mins
Cook Time
2 mins
Total Time
5 mins
Servings:
4
Calories:
182 kcal
Course:
Breakfast
Cuisine:
International
Ingredients
- 8 egg
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- chives optional, fresh, chopped
Instructions
- Heat oil and butter in a skillet over medium-high heat.
- Crack eggs in a small mixing bowl. Whisk them with a whisk or a fork until blended.
- Pour eggs in the skillet when it is hot. Gently fold and push the eggs across the pan, forming large soft curds. Continue pulling and folding eggs until there is no visible liquid. Remove the pan from the heat source while the eggs are still glossy looking. You don't want to overcook the scrambled eggs, or you might end up with tough and rubbery eggs.
- Serve while still warm. Season with salt, black pepper, cumin or paprika. Top with your favorie toppings.
Cup of Yum
Nutrition Information
Calories
182kcal
(9%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
15g
(23%)
Saturated Fat
5g
(25%)
Cholesterol
335mg
(112%)
Sodium
150mg
(6%)
Potassium
121mg
(3%)
Sugar
1g
(2%)
Vitamin A
564IU
(11%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 182
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 335mg | 112% |
| Sodium | 150mg | 6% |
| Potassium | 121mg | 3% |
| Sugar | 1g | 2% |
| Vitamin A | 564IU | 11% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.