Soft, creamy scrambled eggs made with butter, cooked low and slow for perfect texture. Ready in 8 minutes.
Scrambled eggs don't reheat well. Best eaten immediately. If eggs look done in Uhe pan, they're overcooked. Pull them off heat early.
Recipe scales easily. use 1/2 tbsp butter per egg and keep ratios the same. Add cheese, herbs, or other mix-ins at the very end, off heat, so they don't overcook the eggs.
Ingredients
Scale
Measurement units
- 4 whole large eggs
- 2 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
Ingredients
Scale
Measurement units
- 4 whole large eggs
- 2 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
Instructions
Whisk eggs
Crack eggs (4 whole) into bowl.
Add salt (¼ tsp) and pepper (⅛ tsp).
Whisk until uniform.
Equipment: bowl, whisk
Melt butter
Heat pan over low heat.
Add butter (2 tbsp) and melt completely.
Equipment: nonstick pan
Cook eggs
Pour eggs into pan.
Stir constantly, pushing from edges to center.
Cook 3-4 minutes until soft curds form.
Equipment: nonstick pan, spatula
Serve
Remove from heat while still wet.
Serve immediately.
Before you cook
Cook notes
- • Scrambled eggs don't reheat well. Best eaten immediately.
- • Recipe scales easily. use 1/2 tbsp butter per egg and keep ratios the same.
- • If eggs look done in Uhe pan, they're overcooked. Pull them off heat early.
- • Add cheese, herbs, or other mix-ins at the very end, off heat, so they don't overcook the eggs.
- • Butter should melt and foam gently but never brown or sizzle hard.
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