Perfect Buttery Scrambled Eggs
A rich and creamy scrambled egg dish achieves exceptional smoothness by incorporating butter, eschewing milk or cream.
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Instructions
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Beat eggs until yolks and whites are fully combined.
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Incorporate 2 tablespoons of cubed cold butter into the beaten eggs, ensuring not to overmix.
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Melt the remaining 1 tablespoon of butter in a saute pan over medium-low heat until it foams.
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Add the egg mixture to the pan and cook undisturbed for up to 1 minute, allowing a thin layer to form.
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Stir the eggs with a wooden spoon, pulling them from the pan edges, and continue cooking to your desired texture.
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Season with salt and pepper to taste.
Nutritional Info (per serving)
Calories:
314 kcal
Carbohydrate:
1 g
Cholesterol:
462 mg
Fiber:
0 g
Protein:
14 g
Saturated Fat:
14 g
Sodium:
319 mg
Sugar:
0 g
Fat:
28 g
Unsaturated Fat:
0 g