Soft Scrambled Eggs Recipe
Learn how to make soft scrambled eggs with a soft, creamy consistency and rich, savory flavor thanks to my failproof method and a secret ingredient!
Servings: 1 serving
Equipment
- 1 Small Nonstick Skillet
Ingredients
- 3 large egg*
- 2 tablespoon butter cubed and divided
- kosher salt to taste
- black pepper to taste
- 1-2 tablespoon powdered chicken bouillon
- chives for garnish
Instructions
- Crack the eggs into a cold nonstick pan. Add the cubed butter.3 large egg*, 2 tablespoon butter
- Turn the heat to medium-low.
- Cook, stirring with the pan 30 seconds on the heat and 30 seconds off the heat, scraping the edges of the pan, about three to four minutes.
- After the eggs are 80% done, remove the skillet from the heat and season with salt, pepper, and chicken bouillon powder.kosher salt to taste, black pepper to taste, 1-2 tablespoon powdered chicken bouillon
- Add the remaining butter, and fold it into the eggs until a soft, custardy texture is achieved.
- Transfer to a plate, and top with fresh chives to serve.chives
Video
Notes
*Use fresh eggs for the best results. To test your eggs’ freshness, place them in a bowl of water. Fresh eggs sink, and older eggs float.
For an even richer flavor and creamier texture, try folding crème fraiche into the eggs just before serving.
Nutrition
Serving: 1serving | Calories: 415kcal | Carbohydrates: 1g | Protein: 19g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 618mg | Sodium: 393mg | Potassium: 214mg | Sugar: 1g | Vitamin A: 1510IU | Calcium: 91mg | Iron: 3mg