World's Best SCRAMBLED EGGS Recipe to Make at Home!

Ingredients

• 3 large Eggs (room temperature, preferably free‑range)
• 0.5 tablespoon Unsalted Butter (cut into small pieces, softened)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)

Instructions

1. Crack the eggs

   Crack three eggs onto a flat surface and drop them into a mixing bowl, avoiding shell fragments.

   Time: PT1M

2. Whisk the eggs

   Using a whisk, beat the eggs until the whites and yolks are fully combined and the mixture is uniformly yellow.

   Time: PT1M

3. Melt butter in the pan

   Place the non‑stick skillet over medium‑low heat and add half a tablespoon of butter. Let it melt completely but do not let it brown.

   Time: PT1M

   Temperature: Medium‑low

4. Add eggs to the pan

   Pour the whisked eggs into the skillet, letting them sit for a few seconds to begin setting.

   Time: PT1M

   Temperature: Medium‑low

5. Cook low and slow

   Using a silicone spatula, continuously scrape the bottom of the pan and gently push the curdled eggs toward the center, forming soft ribbons. Keep the heat low and stir gently.

   Time: PT4M

   Temperature: Medium‑low

6. Finish off‑heat

   When the eggs appear about three‑quarters set, turn off the heat and let the residual warmth finish cooking them for another minute.

   Time: PT1M

7. Season and serve

   Season with a pinch of salt and black pepper, add any optional toppings (e.g., chives, cheese), then slide the eggs onto a plate.

   Time: PT30S

Nutrition Facts

Calories

260

Protein

18 g

Carbohydrates

2 g

Fat

20 g

Fiber

0 g