Soft Scrambled Eggs with Parmigiano Reggiano

Name: Soft Scrambled Eggs with Parmigiano Reggiano
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 1 serving
Ingredients: 1/4 ounce (1/2 tablespoon) unsalted butter; 3 large eggs; Kosher salt and freshly ground black pepper; 1 slice country bread, toasted; Freshly grated Parmigiano-Reggiano, for serving

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Level: Easy

Total: 15 min
Active: 10 min

Yield: 1 serving

Level: Easy

Total: 15 min
Active: 10 min

Yield: 1 serving

Ingredients

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1/4 ounce (1/2 tablespoon) unsalted butter

3 large eggs

Kosher salt and freshly ground black pepper

1 slice country bread, toasted

Freshly grated Parmigiano-Reggiano, for serving

Directions

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2m Easy 96%

CLASS

Melt the butter in a small nonstick skillet over low heat. Meanwhile, beat the eggs and a pinch each of the salt and pepper with a fork in a medium bowl until well incorporated and air has been whipped into the eggs, about 1 minute.
Add the eggs to the skillet and stir constantly with a rubber spatula until the egg thickens, 1 to 2 minutes. Remove from the heat and continue to stir continuously until the eggs have a custard-like consistency, 1 to 2 minutes.
Place the soft scrambled eggs on top of the toast and sprinkle generously with the Parmigiano-Reggiano.