In search of tender, fluffy scrambled eggs? Here's the only ingredient 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 creme fraiche or sour cream, hot sauce, and chopped herbs.

Gallery

Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
2
Yield:
2 servings
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a skillet over medium-high heat. Saute bell pepper and mushrooms until soft, about 5 minutes. Set aside.

    Advertisement
  • Whisk eggs with salt until completely combined and very foamy.

  • Melt butter in another skillet over low heat until bubbling. Add eggs and stir frequently for even, moist curds, 2 to 3 minutes. Once eggs are thickened and creamy, but still shiny, add sauteed vegetables, and stir to incorporate. Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.

Cook's Note:

You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like. Add the cheese when you add the sauteed vegetables.

Nutrition Facts

281 calories; protein 13.2g; carbohydrates 2g; fat 24.9g; cholesterol 393.5mg; sodium 198.9mg. Full Nutrition
Advertisement

Reviews

Rating: 5 stars
05/13/2021
Very informative Read More