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The quintessential breakfast classic, these scrambled eggs are wonderfully fluffy, creamy, and ready in minutes. A simple, satisfying way to start your day, perfect with a side of toast.
Prepare the Egg Mixture
Cook the Eggs Gently
Finish and Serve
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The quintessential breakfast classic, these scrambled eggs are wonderfully fluffy, creamy, and ready in minutes. A simple, satisfying way to start your day, perfect with a side of toast.
This american recipe takes 10 minutes to prepare and yields 2 servings. At 204.23 calories per serving with 13.22g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Sprinkle 1/4 cup of shredded cheddar, Gruyère, or goat cheese over the eggs during the last 30 seconds of cooking. Gently fold to melt.
Add 1 tablespoon of mixed fresh herbs like parsley, dill, or tarragon along with the chives at the end.
Before adding the eggs, sauté 1/2 cup of finely diced onions, bell peppers, mushrooms, or spinach in the butter until soft.
Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the egg mixture before whisking.
Substitute the milk with heavy cream or crème fraîche for an exceptionally rich and decadent texture.
Eggs provide high-quality, complete protein that is essential for building and repairing tissues, supporting muscle health, and maintaining overall body function.
Packed with vitamins like B12, D, and A, as well as minerals like selenium and choline, which are vital for brain health, immune function, and metabolism.
The combination of protein and healthy fats in eggs helps you feel full and satisfied for longer, which can aid in weight management by reducing the likelihood of overeating later.
One serving of these scrambled eggs (half of the total recipe) contains approximately 200-220 calories, depending on the exact size of the eggs and type of milk used.
Yes, scrambled eggs are a healthy choice. They are an excellent source of high-quality protein, vitamins like B12 and D, and essential minerals. The overall healthiness depends on what you cook them in and serve them with.
Rubbery eggs are almost always a result of overcooking or using heat that is too high. To ensure a soft, creamy texture, cook them over low to medium-low heat and remove them from the pan when they still look slightly moist.
Absolutely. You can omit the liquid for denser eggs, use a tablespoon of water for lighter, steamier eggs, or use heavy cream for richer eggs. The liquid is primarily for texture.
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a non-stick skillet over low heat with a tiny bit of butter, or microwave in 15-second intervals, stirring in between, until just warmed through. Be careful not to overcook them again.