Scrambled Eggs
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.
Ingredients
- 3 large eggs
- 1/8 to 1/4 teaspoon coarse salt, or to taste
- 1 tablespoon (1/2 oz) unsalted butter
- 1 teaspoon chopped chives (optional)
Instructions
- In a medium bowl, gently whisk together the eggs and salt until fully incorporated, about 1 minute.
- 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.
- Transfer the eggs to a warm plate, sprinkle with chives, if you like, and serve.
Nutrition
Serving: 1portion | Calories: 295kcal | Carbohydrates: 1g | Protein: 17g | Fat: 25g | Saturated Fat: 12g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 523mg | Sodium: 480mg | Fiber: 1g | Sugar: 1g