Scrambled Eggs with Butter
Soft scrambled eggs cooked gently in butter for tender, buttery folds without milk or cream. This simple breakfast makes one serving in just three minutes.
Ingredients
- 1 tablespoon unsalted butter
- 3 large eggs
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- chopped fresh chives for garnish
Instructions
- Crack the 3 large eggs into a bowl. Mix them gently with a fork until the yolks and whites begin to combine, leaving some visible streaks.
- Place a small nonstick pan over low heat. Add 1 tablespoon unsalted butter and let it melt gently without browning.
- Pour the eggs into the pan. Stir slowly with a silicone spatula, gently scraping the bottom and folding the eggs as they cook.
- When the eggs begin to set but remain soft, add ¼ teaspoon salt and continue stirring gently.
- Remove the pan from the heat after approximately 2 minutes, when the eggs are mostly set but still slightly loose. The residual heat will finish cooking them.
- Sprinkle with ⅛ teaspoon freshly ground black pepper and chopped fresh chives. Serve immediately.
Notes
Mix the Eggs Gently: I stop mixing while some streaks of yolk and white remain. This creates the marbled folds visible in the finished eggs.
Keep the Heat Low: Gentle heat gives me better control and prevents the eggs from becoming dry before soft folds form.
Use a Small Nonstick Pan: Keeping the eggs close together helps them cook evenly and makes them easier to fold gently.
Remove Them Early: I take the eggs off the heat while they still look slightly loose because they continue cooking from residual heat.
Nutrition
Calories: 290kcal | Carbohydrates: 1g | Protein: 17g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 521mg | Sodium: 770mg | Potassium: 189mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 1064IU | Calcium: 79mg | Iron: 2mg
