Simple Scrambled Eggs

Slow and steady wins the race! Cooking over low heat ensures soft and luscious scrambled eggs. If you like, at the very end stir in 1/2 cup of your favorite shredded cheese, such as aged Cheddar or Gruyere.
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  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 2 to 4 servings
  • Nutrition Info
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8 large eggs

Kosher salt and freshly ground black pepper

2 tablespoons unsalted butter


  1. Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
  2. Melt 1 tablespoon of the butter in a medium nonstick skillet over low heat; swirl to coat the bottom and sides. Add the eggs, and cook slowly, scraping them up with a rubber spatula occasionally, until most of the liquid has thickened and the eggs are soft, about 10 minutes. (If you like your eggs a little firmer, cook them for an additional 2 to 3 minutes.) Remove them from the heat, and gently fold in the remaining 1 tablespoon of butter. Serve hot.

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