SCRAMBLED EGGS
Creamy and fluffy scrambled eggs ready in just 10 minutes. Perfect for breakfast or brunch, served with toast and fresh chives.
TIME: 10 MINUTES
DIFFICULTY: EASY
SERVINGS: 1
NUTRITIONAL FACTS
Calories
220
Fats
18 g
Saturates
9 g
Carbs
2 g
Sugars
1 g
Protein
13 g
Fibre
0 g
Salt
0.6 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 3 large eggs
- 1 tbsp unsalted butter
- Sea salt and freshly ground black pepper
- Creamy cheese, optional
- Toasted bread
- 1 tbsp chives, chopped
EQUIPMENT
- Small mixing bowl
- Whisk or fork
- Small saucepan or non-stick skillet
- Heat-resistant spatula
- Toaster or oven for bread
METHOD
- Lightly beat the eggs in a small bowl using a whisk or fork.
- Heat the butter in a small saucepan or non-stick skillet over medium heat until it foams, then add the eggs.
- Using a flexible spatula, gently move the eggs from the edges toward the center, allowing the uncooked parts to flow outwards. Continue stirring slowly to create creamy folds.
- Cook for 2–3 minutes, until softly set and creamy — remove from heat while still slightly runny, as they will keep cooking in their own heat.
- Serve immediately on toasted bread, season with salt and pepper, and top with creamy cheese (if desired) and fresh chives.
NOTES
For extra creaminess, add a teaspoon of milk or cream before cooking. Cook on low heat for the silkiest texture.
