Best Scrambled Eggs
The best way to cook perfectly fluffy scrambled eggs.
Servings: 4 Servings
Calories: 156kcal
Ingredients
- 8 large eggs
- 1 tablespoon half and half
- ¼ teaspoon Kosher salt
- Generous pinch black pepper
- 1 tablespoon unsalted butter or your favorite oil
Instructions
- Add eggs, half and half, salt and pepper to a mixing bowl, and whisk vigorously until thoroughly mixed. Set aside until ready to use.
- Have ready a medium-sized, non-stick saute pan over medium heat. Add butter to saute pan, and swirl around until the bottom of the pan is evenly coated. Do not allow the butter to brown. If butter browns, wipe pan clean and start over, slightly lowering the heat if necessary.
- As soon as the butter has melted, pour the egg mixture evenly into the pan and allow to sit, undisturbed for about 1 minute.Begin working from the outer edges of the pan, and using a bendy spoon or spatula, begin gently pushing the eggs toward the center, allowing the uncooked egg to flow outward, toward the perimeter of the pan. Resist the urge to stir. Continue with this process until the eggs are no longer in liquid form.
- Reduce the heat to medium-low and at this point, begin gently folding the eggs within the pan so that any uncooked portions make contact with the bottom of the saute pan. Continue cooking to your liking of doneness. The entire process should take no longer 3 minutes for a soft scramble. Remove from the heat and serve right away.
Nutrition
Calories: 156kcal | Carbohydrates: 1g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 336mg | Sodium: 272mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 576IU | Calcium: 53mg | Iron: 2mg