Best Scrambled Eggs

Ingredients

• 3 large eggs (Crack into a bowl and whisk until the yolks and whites are fully combined.)
• 1 tbsp butter (Use unsalted or salted butter; reserve a little more for serving if desired.)
• salt (To taste.)

Steps

1. 1

   Crack the eggs into a bowl and whisk until the yolks and whites are completely blended and the mixture looks uniform. Season lightly with salt.

2. 2

   Place a nonstick skillet over low to medium-low heat. Add the butter and let it melt slowly, swirling the pan so the bottom is evenly coated. Do not let the butter brown.

3. 3

   Pour the beaten eggs into the skillet. Let them sit undisturbed for a few seconds, just until a thin layer begins to set around the edges.

4. 4

   Using a silicone spatula, gently pull the set eggs from the edges toward the center, sweeping across the pan in slow folds. Continue folding rather than vigorously stirring so the curds remain soft and creamy.

5. 5

   Remove the skillet from the heat while the eggs are still slightly glossy and loose; residual heat will finish cooking them. The curds should be tender and softly set, not dry or browned.

6. 6

   Transfer the scrambled eggs to a plate immediately and serve hot, with additional butter if desired.

Notes

The source provides only the dish title and no written ingredient list, quantities, or preparation instructions. The recipe above is a conventional reconstruction rather than a direct extraction of the creator’s method.

Nutrition per serving

• breakfast
• main
• carnivore
• animal-based
• high-protein
• gluten-free
• low-carb
• stovetop