Scrambled Eggs
Tender, fluffy scrambled eggs that serve as the perfect canvas for your choice of mix-ins—from vegetables and proteins to cheeses and fresh herbs. A versatile breakfast base that adapts to any flavor profile.
Ingredients
Method
Crack eggs into a bowl and whisk together with a splash of salt and pepper until well combined and pale.
If using any add-ins, chop vegetables finely and have cheese, proteins, and herbs at hand.
Heat butter or oil in a nonstick skillet over medium-low heat until foaming.
Pour in whisked eggs and let sit undisturbed for 10–15 seconds.
Using a spatula, gently push the cooked egg toward the center, tilting the pan so uncooked egg flows to the edges. Repeat every 20–30 seconds.
When eggs are still slightly wet but mostly set (about 2–3 minutes), add any vegetables, proteins, or cheese.
Fold gently for another 30 seconds until the eggs are creamy and just set; do not overcook.
Transfer to a plate, top with fresh herb garnish if desired, and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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