Scrambled Eggs
The Best Scrambled Eggs are fluffy, light, moist and taste amazing. There is a secret to it though, and I've got it. The secret to the perfect scrambled eggs is cooking them low and slow!
Foto: The Recipe Critic
Ingredients
- 1 tablespoon unsalted butter
- 4 large eggs
- 2 tablespoons milk
- salt (to taste)
- ground black pepper (to taste)
Steps
-
Heat a medium-sized non-stick skillet over medium-low heat, then add 1 tablespoon unsalted butter.
-
Add 4 large eggs and 2 tablespoons milk to a small bowl and whisk until combined.
-
Once the butter has fully melted, pour the egg mixture into the skillet and let it sit undisturbed until you see a thin layer of the egg cooking around the edge. Use a rubber spatula to start moving the eggs around the pan until they look fluffy and barely set. They should be slightly runny and soft.
-
Season with salt and ground black pepper and serve immediately. Garnish with chopped chives, if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
Loading comments...