In search of tender, fluffy scrambled eggs? Here are the only ingredients you need, and the chef-approved method for how to make scrambled eggs worthy of any morning. And, no... you don't add milk! Garnish with crème fraîche or sour cream, hot sauce, and chopped herbs.
Ingredients
- 4 large eggs
- 1 pinch salt
- 4 teaspoons butter
Instructions
-
1
Whisk eggs with salt until completely combined and very foamy.
-
2
Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
-
3
Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Texas Corn Chowder with Venison
Hearty Texas corn chowder. Serves 6 to 8 hearty appetites. Goes great with cornbread.
Wreath Cookies
These are festive holiday cookies that have been our family's favorite for over twenty years!!
Asparagus Parmesan
Pan-fried asparagus with Parmesan cheese that's sautéed to perfection makes an easy side.