Soft scrambled eggs from whatever is in the carton. Low heat, a little butter, pull them off before they look done. Breakfast, lunch, or the fastest thing you can make when the fridge is empty.
Soft scrambled eggs from whatever is in the carton. Low heat, a little butter, pull them off before they look done. Breakfast, lunch, or the fastest thing you can make when the fridge is empty.
Calories
280
Protein
18g
Fat
22g
Carbs
2g
Crack eggs into a bowl. Add salt and the splash of milk or water if using. Beat with a fork until the whites and yolks are fully mixed and a little foamy, about 20 seconds. Do not skip the salt now — it dissolves better than salting at the end.
Set a nonstick skillet over medium-low heat. Add butter and let it melt and foam without browning. If the pan is smoking, it is too hot and the eggs will go rubbery.
Pour in the eggs. Let them sit 10 seconds, then push them from the edges toward the center with a spatula, forming large, soft curds. Repeat, pausing between stirs. Total cook time is 2–4 minutes.
When the eggs still look slightly wet and glossy, kill the heat. Residual heat finishes them on the way to the plate. If they look fully dry in the pan, they are already overcooked.
Grind pepper over the top. Add chives if you have them. Eat with toast, leftover rice, or straight from the skillet.
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