Classic Scrambled Eggs
Soft, creamy scrambled eggs with butter and a pinch of salt. A timeless breakfast that's done in under 5 minutes.
- Total time
- 5 min
- Servings
- 2
- Calories
- 210
- Protein
- 12g
Ingredients
- 4 large eggs
- 2 tbsp butter
- ¼ tsp salt
- ⅛ tsp black pepper
- 1 tbsp fresh chives or parsley, chopped (optional)
Instructions
- 1
Crack eggs into a bowl. Whisk with a fork until yolks and whites combine, about 30 seconds.
- 2
Melt butter in a nonstick skillet over medium heat, about 30 seconds—it should foam gently.
- 3
Pour eggs into the skillet. Let sit for 10 seconds, then stir slowly with a rubber spatula.
- 4
Continue stirring every few seconds until curds form and surface is almost set, 2–3 minutes total.
- 5
Remove from heat while eggs still look slightly wet—they'll firm up as they rest.
- 6
Season with salt and pepper. Divide between plates and top with chives if desired. Serve immediately.
Tools you’ll need
- bowl
- fork
- 10-inch nonstick skillet
- rubber spatula
- plate
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