Scrammiled eggs

Ingredients

• 3 large Eggs (at room temperature, cracked and whisked until uniform)
• 1 tablespoon Unsalted Butter (cut into small pieces)
• 2 tablespoons Heavy Cream (added at the end to stop cooking and add richness)
• 1/4 teaspoon Salt (to taste)
• 1/8 teaspoon Black Pepper (freshly ground, to taste)

Instructions

1. Prepare the eggs

   Crack the three eggs into a mixing bowl, add a pinch of salt and pepper, and whisk vigorously until the yolk and white are fully combined and the mixture is slightly frothy.

   Time: PT2M

2. Melt butter

   Place the non‑stick skillet over medium heat and add the butter pieces. Allow the butter to melt completely but do not let it brown.

   Time: PT1M

   Temperature: medium

3. Start cooking the eggs

   Pour the whisked eggs into the skillet. Begin stirring slowly with the silicone spatula as soon as the eggs hit the pan.

   Time: PT30S

   Temperature: medium

4. Gentle, intermittent stirring

   Continue to stir gently, scraping the bottom of the pan every 30 seconds. Every 30 seconds, lift the skillet off the heat for about 10 seconds, then return it to the burner and keep stirring. Do this for roughly 2‑3 minutes until the eggs are still slightly runny but beginning to set.

   Time: PT2M

   Temperature: medium

5. Add cream to finish cooking

   Remove the skillet from the heat entirely. Quickly stir in the heavy cream; the residual heat will finish cooking the eggs while the cream cools them, giving a silky texture.

   Time: PT1M

6. Season and serve

   Give the eggs a final gentle stir, taste, and adjust salt and pepper if needed. Transfer immediately to plates and serve while hot.

   Time: PT30S

Nutrition Facts

Calories

360

Protein

18 g

Carbohydrates

2 g

Fat

30 g

Fiber

0 g