Scrambled Eggs
fromtasteofhome.comwww.tasteofhome.com/recipes/scrambled-eggs
What does it mean to make the "best" scrambled eggs? It's all a matter of personal preference! This scrambled egg technique will help you make eggs however you like 'em: soft and creamy with loose curds or firm with big, fluffy curds.
Ingredients
Instructions
Place the eggs, salt and pepper in a small bowl. Whisk until the whites and yolks are well-blended.
Heat the butter in a nonstick skillet over medium heat. Once the butter has melted, add the eggs. Let the eggs sit for 30 seconds or until the bottom starts to set. Editor's Tip: Keep that heat low! It might be tempting to crank up the heat to cook the eggs faster, but patience is key here. Gentle heat will keep the eggs tender.
Use a spatula or wooden spoon to pull the eggs across the pan, forming large, soft curds. Continue lifting and folding the eggs until the mixture is thick and there is almost no liquid left. Serve the scrambled eggs immediately. Editor's Tip: The more you work the eggs, the more they'll separate into curds. Just don't let them sit too long undisturbed, or they can brown on the bottom. Remember that eggs continue cooking after they leave the pan, so take them off the heat when they're slightly more liquid than you like.
Nutrition
- Calories
- 194 calories
- Fat Content
- 15g fat (7g saturated fat)
- Cholesterol Content
- 387mg cholesterol
- Sodium Content
- 428mg sodium
- Carbohydrate Content
- 1g carbohydrate (0 sugars
- Fiber Content
- 0 fiber)
- Protein Content
- 13g protein.
