|Nutritional Guidelines (per serving)|
Have you been taught to add milk or water to your scrambled eggs? Many people have!
However you've been making your scrambled eggs, throw it out the window and try this amazing buttery version instead! Rather than adding watery milk, add rich and decadent butter!
After scrambling the eggs in a bowl, add small cubes of cold butter. This will create an amazing and creamy texture for the eggs as they cook! Make sure to cook the eggs low and slow so they do not dry out and remain the perfect buttery texture!
This recipe is for simple, buttery scrambled eggs, however, there are many additions you can make, such as, cheese, salsa, spinach, tomatoes, and any other veggies you can think of! This also works as a great base for an omelet.
Easily double, triple, or quadruple this recipe to serve up to a crowd! They are definitely the easiest type of eggs to serve to a large group.
- 4 extra large eggs
- 2 tablespoons butter
- 1 tablespoon butter for greasing the pan
- salt and pepper to taste
Beat the eggs with a fork or whisk until thoroughly scrambled and the yolks and whites are totally combined.
Chop the cold butter into small cubes and mix into the eggs. Don't over mix, the butter should not melt into the eggs just yet.
Butter a saute pan generously and heat to medium/high. Be careful not to heat the pan too high! Low and slow is key!
Add the eggs and cook for a minute without touching the the eggs at all. It will form a thin layer that is similar to an omelet. Before it sets up too much, gently stir the eggs with a wooden spoon until cooked through.
Add salt and pepper to taste!