Creamy scrambled eggs
Scrambled eggs that turn out creamy and velvety every single time
Nutrition per 100g
Ingredients
- 2 piece Eggs
- 10 grams Butter
- 20 millilitres Half-and-half
- 0.3 grams Salt
Method
Place a non-stick skillet over medium-low heat.
In a small bowl, beat the eggs, half-and-half, and salt until fully combined.
Add the butter to the warm pan. Wait until it foams and bubbles lightly.
Pour in the eggs mixture. Let it sit for a few seconds without stirring at first.
Then, using a spatula, occasionally sweep the mixture from the bottom and sides toward the center. This should take around a minute or so.
Take them off the heat before they are nearly done your taste.
Slide them onto crispy toast. Top with a sprinkle of shredded cheese or fresh herbs as desired, or simply enjoy them on their own.
Storing.
At room temperature: Keep for up to 2 hours.
In the fridge: Let eggs cool, store in an airtight container for up to 3 days. To serve, reheat in the microwave with a splash of water/milk, or gently warm in a pan over low heat.
In the freezer: Once cooled, place in a freezer-safe bag or container. Freeze for up to 1 month. Thaw in the fridge overnight. Note: Texture may become slightly watery after freezing.
