How to Make Scrambled Eggs
Scrambled Eggs are perfect when creamy, fluffy, and well-seasoned! Learn how to perfect it with this recipe and serve it in breakfast or anytime you want!
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 servings
Calories 282 kcal
Ingredients
- 4 large eggs room temperature
- 2 tablespoons cream
- 1 teaspoon cornstarch
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons butter
Garnish:
- Cracked black pepper
- Chopped green onions
- Parsley
Instructions
- Place a medium non-stick pan on the stove over medium to medium-high heat.
- Add the cornstarch and cream to a small cup, whisk to dissolve the cornstarch.
- Crack the eggs into the cream mixture and season with salt.
- Using a hand blender, mini blender or hand whisk, blend the eggs for a few seconds. The eggs will be creamier and smoother when blended.
- When the pan is hot, add the butter and swirl to coat the bottom. Add the egg mixture, as soon as the butter has melted.
- Using a spatula, start stirring, slowly and continuously, the eggs from the outside in, to break the egg curds that are forming.
- If the eggs are cooking too fast, remove the pan from the heat and continue to stir. The eggs should be done in about 1-2 minutes.
- Remove the eggs from the pan while they are still a little wetter than the consistency you prefer. The residual heat will continue cooking the eggs.
- Transfer to serving plates.
- Sprinkle with black pepper and chopped green onions.
- Serve immediately.
Recipe Notes
Feel free to double or triple the ingredients for a larger crowd.
Nutrition Facts
How to Make Scrambled Eggs
Amount Per Serving
Calories 282Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 347mg116%
Sodium 553mg24%
Potassium 121mg3%
Carbohydrates 2g1%
Sugar 0g0%
Protein 11g22%
Vitamin A 1195IU24%
Calcium 59mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
