Soft Scrambled Eggs
Soft scrambled eggs are different because they are exceptionally creamy. The difference is in how you cook them: low and slow.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
- 4 large eggs
- 1/2 teaspoon Celtic sea salt
- 1 tablespoon butter
In a medium bowl, whisk the eggs with the salt until light and fluffy.
Heat a 10-inch nonstick skillet over medium-low heat. Add the butter and swirl to coat. When foam subsides, pour the eggs into the skillet.
Allow the eggs to cook briefly, until the edges begin to set. This will be a matter of seconds. With a rubber spatula, start pushing the eggs across the skillet, back and forth, gently. Push rather than stirring, to keep the curds large and fluffy. If the eggs are cooking too fast, lower heat to low.
When there's no more liquid in the skillet and eggs are just barely set and still moist and glistening, after about 2 minutes, divide them into two plates and serve.
Calories: 195kcal | Carbohydrates: 0.8g | Protein: 13g | Fat: 15g | Saturated Fat: 7g | Sodium: 473mg