Amy's Scrambled Eggs
Fluffy and perfectly cooked scrambled eggs with a hint of pepper and optional salsa.
7m3Servings
Nutrition
192kcal
13gProtein
2gCarbs
14gFat
High Protein
Ingredients
Large Egg
6 whole
Butter
1 tbsp
Salt
To taste
to taste
Black Pepper
1 pinch
Salsa
Optional
2 tbsp
Instructions
1Prepare the Eggs
2m
2mCrack Eggs
Crack 6 large eggs into a bowl. Be careful not to get any shell in the bowl.
Beat Eggs
Beat the eggs thoroughly with a fork until the whites and yolks are fully combined and no streaks remain. This ensures a fluffy texture.
2Cook the Eggs
5m
5mHeat Pan and Butter
Place a non-stick skillet over low heat (about 2.5 on the stovetop). Add 1 tbsp of butter and swirl it around to coat the pan and allow the flavor to infuse the eggs.
Add Eggs to Pan
Slowly pour the beaten eggs into the heated skillet.
Scramble Gently
As the eggs begin to set, use a spatula to gently pull the cooked portions from the edges toward the center, allowing the uncooked egg to flow underneath. Continue this process, folding the eggs over themselves, until they are mostly set but still slightly moist.
Season Eggs
Season the scrambled eggs with a pinch of salt and a grind of black pepper. If desired, stir in 2 tbsp of salsa for added flavor.
Finish Cooking
Continue to gently fold the eggs until they reach your desired doneness. Be careful not to overcook them, as this can make them tough and rubbery. They should be soft and fluffy.
3Serve
1m
1mPlate Eggs
Slide the scrambled eggs from the skillet onto a plate.
Garnish and Serve
Serve immediately, optionally with additional salsa on the side.
Tips
Cook scrambled eggs over low heat and stir gently to achieve a fluffy, creamy texture.
Avoid overcooking scrambled eggs; they should be slightly moist when removed from the heat, as they will continue to cook on the plate.
For extra flavor, consider adding a tablespoon of milk or cream to the eggs before beating them.