Description
Learn how to make soft, creamy, and flavorful scrambled eggs with this simple recipe. Perfect for a quick and delicious breakfast, these eggs are lightly seasoned and optionally garnished with fresh chives for added zest.
Ingredients
Scale
Egg Mixture
- 3 large eggs
- 1 teaspoon milk, plant milk, or water
For Cooking
- Extra-virgin olive oil or butter (for the pan)
- Sea salt and freshly ground black pepper (to taste)
- Chopped fresh chives (optional, for garnish)
Instructions
- Whisk the eggs: Crack the eggs into a medium bowl and add the milk or water. Whisk until the mixture is smooth and combined, ensuring no streaks of egg white remain.
- Prepare the skillet: Brush a small nonstick skillet with olive oil or melt a little butter in it. Place the skillet over medium heat and allow it to warm up.
- Begin cooking the eggs: Pour the egg mixture into the skillet. Let them cook undisturbed for a few seconds to start setting at the bottom.
- Form curds: Using a rubber spatula, gently pull across the bottom of the pan to create large, soft curds of scrambled eggs.
- Continue cooking and stirring: Reduce heat to medium-low and fold and stir the eggs every few seconds. Scrape the spatula along the bottom and sides of the pan often to form more curds and prevent the eggs from drying out.
- Finish cooking: Remove the skillet from the heat when the eggs are mostly set but still a little runny. This ensures they stay creamy.
- Season and garnish: Season with sea salt and freshly ground black pepper to taste. Garnish with chopped fresh chives if desired and serve immediately.
Notes
- Use fresh eggs for the best flavor and texture.
- Using a splash of milk or water results in creamier scrambled eggs.
- Cook over medium-low heat to avoid overcooking and achieve soft curds.
- Customize by adding cheese, herbs, or vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 210 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 14 g
- Cholesterol: 425 mg
