Perfect Scrambled Eggs
Soft, buttery scrambled eggs done properly — low and slow, folded not stirred to death. A 10-minute high-protein breakfast that actually tastes of something.
Ingredients
- 4 eggs · 200 g · 286 kcal
- 15 g butter · 15 g · 108 kcal
- 2 tbsp whole milk · 30 g · 19 kcal
- salt and black pepper
- to taste
Method
- Crack the eggs into a bowl, add the milk and a pinch of salt, and whisk until the yolks and whites are fully combined.
- Melt the butter in a non-stick frying pan over a low-medium heat until it foams gently.
- Pour in the eggs and leave them for 20-30 seconds before you touch them, so a soft curd starts to form.
- Stir slowly with a spatula, pushing the set egg into the middle, for about 2 minutes until mostly set but still glossy and soft.
- Take the pan off the heat — the residual warmth finishes the cooking — then season with black pepper and serve straight away on warm toast.
💡 The eggs carry on cooking after you remove them from the heat, so stop while they still look slightly underdone.
Nutrition per serving
Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).
206kcal / serving
| Macro | Per serving | Whole recipe |
|---|---|---|
| Calories | 206 kcal | 412 kcal |
| Protein | 13.2 g | 26.3 g |
| Carbs | 1.4 g | 2.9 g |
| Fat | 16.1 g | 32.2 g |
| Fibre | 0.0 g | 0.0 g |
| Sugars | 1.5 g | 3.0 g |