Description
A simple and delicious scrambled egg recipe cooked in butter for a rich flavor.
Ingredients
Scale
- 1/2 tablespoon butter (or neutral oil for dairy free)
- 2 fresh eggs (fresh is best*)
Instructions
- In a large cast iron or non-stick skillet, melt 1/2 tablespoon butter over medium low heat until starting to foam (eggs are best on low to medium low heat).
- Add the eggs and sprinkle with a pinch of kosher salt and a few grinds black pepper.
- Cook for 2 to 3 minutes, until the white is firm but the yolk is still runny.
- Flip and cook 2 more minutes until the yolk is fully cooked through.
- About 1 minute in, gently press the yolk with a spatula to make sure it’s broken.
Notes
- Be sure to use fresh eggs for the best flavor and texture.
- You can substitute the butter with a neutral oil for a dairy-free option.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 200
- Sugar: 0g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 12g
- Cholesterol: 370mg