Description
A classic, elevated. Simple, delicious scrambled eggs made perfectly every time.
Ingredients
Scale
- 2 eggs
- 0.5 tsp olive oil (or butter)
- Pinch of good sea salt
- A couple cilantro, parsley, or arugula leaves
Instructions
- Crack eggs into a small bowl. Whisk until whites and yolks are well incorporated.
- Place a small sauté pan over low heat. Add oil or butter, then add eggs to the pan while it is still cold.
- Using a rubber spatula, whisk eggs gently but briskly until small curds start to emerge. Constant whisking will help achieve even curd size and perfectly fluffy, creamy eggs. This should take 4-5 minutes.
- Halfway through, add a pinch of salt. Remove from heat while eggs are still relatively wet; residual heat will finish the cooking.
- Eat while hot with a couple of cilantro leaves as garnish.
Notes
- For extra creamy eggs, add a splash of cream or milk to the whisked eggs.
- If you don’t have fresh herbs, a sprinkle of everything bagel seasoning is a delicious substitute.
- Leftover scrambled eggs can be stored in the refrigerator for up to 2 days and reheated gently in a pan or microwave.
- Prep Time: 1 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sodium: 100
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 1
- Protein: 12
- Cholesterol: 200