Simple Scrambled Eggs
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 194 calorie
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 387 milligrams
- Sodium
- 213 milligrams
- Carbohydrates
- 1 grams
- Protein
- 13 grams
- Sugar
- 0 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
Ingredients
8 large eggs
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
Directions
- Lightly beat the eggs, 3/4 teaspoon salt and a few grinds of black pepper in a medium bowl.
- 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.