Scrambled eggs. They may seem so simple as to defy a recipe–just eggs, butter, and salt. And yet sometimes a precise technique makes all the difference. Here’s how to make the best breakfast ever.
Scrambled eggs that are fluffy and buttery and done, start to finish, in just 10 minutes. Weekday mornings just got a whole lot better. Oh, and in the video below, Lucinda plops in a heaping spoon of cottage cheese, which adds a nice creaminess. It’s your call if you want to add it.–Angie Zoobkoff
- Quick Glance
- 10 M
- 10 M
- Serves 1 or 2
- 3 large eggs
- 1/8 to 1/4 teaspoon coarse salt (.5 to 1 gram), or to taste
- 1 tablespoon unsalted butter (1/2 ounce or 14 grams)
- 1 teaspoon chopped chives (optional)
- 1. In a medium bowl, gently whisk together the eggs and salt until fully incorporated, about 1 minute.
- 2. In a medium nonstick skillet over medium-high heat, melt the butter. When the butter has melted and the foam subsides, pour the eggs into the pan. As the eggs begin to set along the edges, use a spatula to pull them to the center of the pan and tilt to draw any uncooked egg out to the edge of the pan. Turn the scrambled eggs over a few times until they’re no longer runny but are still a little wet, about 1 minute.
- 3. Transfer the eggs to a warm plate, sprinkle with chives, if you like, and serve.