Creamy Scrambled Eggs

Name: Creamy Scrambled Eggs
Prep time: 3 min
Cook time: 5 min
Total time: 8 min
Yield: 2 servings
Cuisine: British
Ingredients: 4 egg; 20 g butter; 2 tbsp milk; 1 tbsp fresh chives; salt to taste; black pepper to taste

Prep3 minCook5 minTotal8 minDifficultyVery easy

Ingredients

2 servings

Contains: Milk, Egg

Allergen info is best-effort — please verify yourself.

Nutrition

Per serving

Calories: 239.5; total 478.9
Protein: 14.5 g; total 28.9 g
Carbs: 1.6 g; total 3.2 g
Fat: 19.2 g; total 38.3 g

Estimated · based on 4 of 6 ingredients

Nutrition data: USDA FoodData Central

Soft, buttery scrambled eggs cooked low and slow into silky curds, finished with fresh chives. Breakfast done right.

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Method

1
- egg 4
- milk 2 tbsp
- salt to taste
Whisk the eggs — Beat the eggs with the milk and a pinch of salt until just combined.
2
- egg 4
- butter 20 g
Pour eggs into the pan — Melt the butter in a non-stick pan over low heat. Pour in the eggs and let them sit for a few seconds.
3
- egg 4
Fold into soft curds — Stir slowly and continuously with a spatula, folding the eggs into soft curds, for about 4 minutes. Take the pan off the heat while they are still slightly wet — they will finish in the residual heat.
4
- fresh chives 1 tbsp
- black pepper to taste
Season and serve — Season with pepper, scatter with chives, and serve straight away.

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