The Perfect Classic Scrambled Eggs
Creamy, soft-curd eggs cooked low and slow for a velvety texture that melts in your mouth.
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Ingredients
- 4 pieces Large farm-fresh eggs
- 1 1/2 tablespoons Unsalted high-quality butter
- 1 tablespoon Heavy cream
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon Freshly cracked black pepper
- 1 tablespoon Fresh chives, finely minced(optional)
- 1 teaspoon Cold water
- 1 teaspoon Crème fraîche(optional)
Instructions
- 1
Crack the eggs into a medium glass bowl and add the heavy cream and cold water.
- 2
Whisk the eggs vigorously for at least 60 seconds until the mixture is uniform in color and no streaks of white remain.
- 3
Place a non-stick skillet over low heat and add the butter, allowing it to melt until it just begins to foam.
- 4
Pour the egg mixture into the center of the skillet and let it sit undisturbed for 30 seconds.
- 5
Using a heat-resistant silicone spatula, gently push the eggs from the edges toward the center to create large, soft curds.
- 6
Continue the folding motion slowly, ensuring the heat remains low to prevent the eggs from browning or drying out.
- 7
Remove the skillet from the heat when the eggs look slightly undercooked and 'wet', as residual heat will finish the cooking process.
- 8
Fold in the salt, pepper, and chives immediately before serving on a warm plate.
Nutrition per Serving
245
Calories
13g
Protein
2g
Carbs
21g
Fat
0g
Fiber
1g
Sugar
380mg
Sodium
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