Perfect Scrambled Eggs
Elevate your breakfast routine with these perfectly creamy scrambled eggs. Slow and steady cooking ensures a velvety texture that's worth the wait. The addition of a touch of milk at the end adds a subtle richness to the dish. Give this unconventional method a try and savor every delicious bite!
— Constant Cookbook
Ingredients
- 1 teaspoon butter
- 3 large eggs
- 1 Tablespoon milk
- Salt & pepper, to taste
Instructions
- 1. Heat skillet over medium-low heat. Slow and steady wins the race when it comes to scrambled eggs. Remember the story of the tortoise and the hare? The same holds true here. Don't rush your eggs and you will be rewarded.
- 2. Add about a teaspoon of butter to the skillet and let melt.
- 3. Break the eggs directly into the pan. I know this flies in the face of what most know when it comes to scrambled eggs, but trust me!
- 4. Season with salt and pepper.
- 5. Using a wooden spoon, continually stir the eggs, scraping the bottom of the pan.
- 6. When the eggs are almost done but still on the wet side, add the Tablespoon of milk and continue to stir the eggs just until the milk is absorbed.
- 7. Turn off the heat, serve the eggs and season with additional salt and pepper, if desired.
Cook Time
5M
Prep Time
PT5M
Yield
1 to 2 servings
Nutrition
- Calories: 233 kcal
- Carbohydrate Content: 1 g
- Protein Content: 17 g
- Fat Content: 17 g
- Saturated Fat Content: 6 g
- Cholesterol Content: 503 mg
- Sodium Content: 258 mg
- Sugar Content: 1 g
- Serving Size: 1 serving
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