Eggs, butter, and a little elbow grease are all you need for a perfect, fluffy, tender batch of scrambled eggs. With low heat and frequent stirring, you'll enjoy a perfect plate every time.
- 4 large eggs, pastured or organic recommended
- 2 tablespoons (about) of butter, grass-fed or European-style recommended
- good pinch of salt (about ¼ of a teaspoon, less if you use salted butter)
- cooked, diced bell peppers
- sautéed button or cremini mushrooms
- shredded cheese or small drops of fresh cheese like farmer's cheese or Fromage blanc
- halved cherry tomatoes
- sliced leafy greens like baby spinach, arugula, or even romaine
- sautéed garlic, diced onions, or shallots
- crème fraîche or sour cream
- Sriracha, Tabasco, Cholula, or any favorite hot sauce
- chopped fresh herbs such as parsley, chives, scallions, or cilantro
- If you are mixing in and vegetables that give off moisture during cooking, sauté them gently first in a little butter or oil. First melt the butter or warm the oil over medium heat in the same pan you'll use for eggs. Add the vegetables and a small pinch of salt, and cook over medium heat just until they soften and begin to brown. Remove the cooked vegetables and set them aside. If the butter in the pan has browned, wipe it out with a paper towel (or just wash and dry it real quick).
- Crack your eggs into a bowl that leaves plenty of room for whisking.
- Whisk your eggs with a tiny pinch of salt (or use a fork) until they are completely combined and very foamy.
- In a medium-size pan over low heat, melt the butter until it bubbles (or warm the oil for a couple of minutes). A non-stick pan works best for eggs.
- Add the frothed eggs and stir slowly but frequently for large, fluffy curds. Store more frequently over a slightly higher heat for smaller curds.
- Once the eggs are thickened and creamy, but still shiny, add any cheese or pre-cooked vegetables, and stir gently to distribute them evenly.
- Remove the scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat (unless you enjoy drier eggs).
- Store leftover scrambled eggs in the refrigerator for up to a week, or freeze.
For Dairy Free
To achieve a plate of fluffy scrambled eggs without butter, I like a plant-based alternative over oil. Eggs scrambled with oil will take on a different texture entirely. My favorite brands for vegan "butter" are Miyoko's and Violife. The coconut oil and cashew milk combination in Miyoko's European-style butter mimics the tenderizing effects of the real deal pretty well. I also love that Miyoko's is cultured (added probiotic benefits), and the flavor is neutral yet creamy and savory.
On Freezing Scrambled Eggs
Store cooked eggs in an airtight storage bag and spread them out into a thin layer. Thaw frozen scrambled eggs overnight in the refrigerator, and reheat them gently in the microwave on half power.
On Nutrition Information
The calorie count below is based on four eggs scrambled with two tablespoons of butter and a healthy pinch of salt (about a quarter of a teaspoon of kosher or flake salt). Any added cheese or vegetables will increase the calorie count. But vegetables will also increase the nutrient and fiber count, so pile them on!
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