Creamy Scrambled Eggs
Servings: 2 servings
Calories: 351kcal
Ingredients
- 2 tsp cornstarch
- 4 tbsp unsalted butter cold, cut into ¼" cubes
- 4 large eggs
- ⅕ tsp salt
Instructions
- In a medium bowl, whisk together 2 tsp cornstarch with 1.5 tbsp water until there are no lumps. Add half the butter cubes to the mixture. Add eggs and salt. Whisk until the eggs are well-beaten. (Yes, the butter cubes will remain.)
- The rest goes very quickly, so prepare your plates next to the stove. Heat 1 tbsp water in a large skillet over medium-high. Swirl with a spatula gently until the water evaporates. As soon as the water is all-but gone, add the remaining 2 tbsp butter and push around with the spatula for just a few seconds until the better is almost entirely melted but not brown.
- Add the egg mixture and cook, pushing and folding the eggs with the spatula. Do this until they are just less cooked than you like them, which usually takes about 1-2 minutes depending on how you like eggs, and then transfer them to a plate. Faster stirring leads to finer, softer chunks, while a slower stir will result in larger, fluffier curds.
Nutrition
Calories: 351kcal | Carbohydrates: 3g | Protein: 13g | Fat: 32g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 432mg | Sodium: 378mg | Potassium: 145mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1240IU | Calcium: 63mg | Iron: 2mg
Nutrition Facts
Creamy Scrambled Eggs
Amount Per Serving
Calories 351
Calories from Fat 288
% Daily Value*
Fat 32g49%
Saturated Fat 18g113%
Trans Fat 1g
Cholesterol 432mg144%
Sodium 378mg16%
Potassium 145mg4%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 1g1%
Protein 13g26%
Vitamin A 1240IU25%
Calcium 63mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.