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Scrambled Eggs
Scrambled eggs made low and slow in butter, stirred constantly until they set into large, soft curds. They taste rich and creamy without any added cream. This is a weekday breakfast that rewards a little patience. #eggs #breakfast #vegetarian #quick
10
min total
(Prep:
5
| Cook: 5)
1
servings
1
Salt, table
0.5 tsp
Eggs, Grade A, Large, egg whole
2.0 g
Butter, NFS
2.0 1 tablespoon
Spices, pepper, black
1.0 g
Nutrition Facts
Energy
357.2 kilocalorie
Protein
12.7 gram
Myristoleic acid (C14:1)
0.0 gram
Pentadecenoic acid (C15:1)
0.0 gram
Palmitoleic acid (C16:1, Omega-7)
0.3 gram
Heptadecenoic acid (C17:1)
0.0 gram
Oleic acid (C18:1, Omega-9)
4.2 gram
Gondoic acid (C20:1, Omega-9)
0.0 gram
Erucic acid (C22:1, Omega-9)
0.0 gram
Nervonic acid (C24:1, Omega-9)
0.0 gram
Linoleic acid (C18:2, Omega-6)
1.5 gram
Alpha-Linolenic acid (ALA) (C18:3, Omega-3)
0.0 gram
Gamma-Linolenic acid (GLA) (C18:3, Omega-6)
0.0 gram
Stearidonic acid (SDA) (C18:4, Omega-3)
0.0 gram
Eicosadienoic acid (C20:2, Omega-6)
0.0 gram
Dihomo-gamma-linolenic acid (DGLA) (C20:3, Omega-6)
0.0 gram
Arachidonic acid (ARA) (C20:4, Omega-6)
0.0 gram
Eicosapentaenoic acid (EPA) (C20:5, Omega-3)
0.0 gram
Docosapentaenoic acid (DPA) (C22:5, Omega-3)
0.0 gram
Docosahexaenoic acid (DHA) (C22:6, Omega-3)
0.0 gram
Pufa 2:5 N-3 (epa)
0.0 gram
Capric acid (C10:0)
0.5 gram
Lauric acid (C12:0)
0.6 gram
Tridecylic acid (C13:0)
0.0 gram
Myristic acid (C14:0)
2.0 gram
Pentadecylic acid (C15:0)
0.0 gram
Palmitic acid (C16:0)
8.3 gram
Margaric acid (C17:0)
0.0 gram
Stearic acid (C18:0)
2.9 gram
Arachidic acid (C20:0)
0.0 gram
Behenic acid (C22:0)
0.0 gram
Lignoceric acid (C24:0)
0.0 gram
Butyric acid (C4:0)
0.6 gram
Caproic acid (C6:0)
0.4 gram
Caprylic acid (C8:0)
0.2 gram
Trans Fat
0.0 gram
Dietary Fiber
0.0 gram
Starch
0.0 gram
Lactose
0.0 gram
Maltose
0.0 gram
Sucrose
0.0 gram
Fructose
0.0 gram
Galactose
0.0 gram
Glucose
0.2 gram
Carotene, Alpha
0.6 microgram
Carotene, Beta
47.4 microgram
Choline
679.4 milligram
Folate (Vitamin B9)
75.7 microgram
Retinol
388.4 microgram
Vitamin A
393.9 International Unit
Vitamin B1 (Thiamin)
0.1 milligram
Vitamin B12
1.0 microgram
Vitamin B2 (Riboflavin)
0.4 milligram
Vitamin B3 (Niacin)
0.0 milligram
Vitamin B5 (Pantothenic Acid)
0.0 milligram
Vitamin B6
0.1 milligram
Vitamin C
0.0 milligram
Vitamin D
104.1 microgram
Vitamin E
0.0 milligram
Vitamin K
2.1 microgram
Vitamins And Other Components
0.0 gram
Calcium
55.3 milligram
Copper
0.0 milligram
Iron
1.7 milligram
Magnesium
12.2 milligram
Manganese
0.0 milligram
Phosphorus
191.4 milligram
Potassium
140.8 milligram
Selenium
31.3 microgram
Sodium
1440.5 milligram
Zinc
1.3 milligram
25-hydroxycholecalciferol
0.6 microgram
ALA (Alpha-Linolenic Acid, Omega-3)
1.3 gram
Alcohol, Ethyl
0.0 gram
Amino Acids
0.0 gram
Arginine
0.8 gram
Ash
3.9 gram
Aspartic Acid
1.3 gram
Betaine
0.3 milligram
Caffeine
0.0 milligram
Cholesterol
479.3 milligram
Cis-beta-carotene
0.0 microgram
Cis-lutein/zeaxanthin
57.3 microgram
Cis-lycopene
0.0 microgram
Cryptoxanthin, Alpha
13.1 microgram
Cryptoxanthin, Beta
15.3 microgram
Cysteine
0.4 gram
Cystine
0.0 gram
Fluoride, F
0.1 microgram
Folic Acid
0.0 microgram
Glutamic Acid
1.6 gram
Glycine
0.4 gram
Histidine
0.3 gram
Hydroxyproline
0.0 gram
Iodine, I
49.4 microgram
Isoleucine
0.6 gram
Leucine
1.1 gram
Lipids
0.0 gram
Lutein
231.4 microgram
Lutein + Zeaxanthin
0.5 microgram
Lycopene
0.0 microgram
Lysine
0.8 gram
Methionine
0.4 gram
Nitrogen
2.0 gram
Oleic Acid (Omega-9)
0.0 gram
Phytosterols
0.1 milligram
Proline
0.6 gram
Proximates
0.0 gram
Serine
0.9 gram
Theobromine
0.0 milligram
Threonine
0.6 gram
Tocopherol, Beta
0.0 milligram
Tocopherol, Delta
0.0 milligram
Tocopherol, Gamma
0.0 milligram
Tocotrienol, Alpha
0.0 milligram
Tocotrienol, Beta
0.0 milligram
Tocotrienol, Delta
0.0 milligram
Tocotrienol, Gamma
0.0 milligram
Trans-beta-carotene
0.0 microgram
Trans-lycopene
0.0 microgram
Tryptophan
0.2 gram
Tyrosine
0.5 gram
Valine
0.7 gram
Water
80.7 gram
Zeaxanthin
230.4 microgram
0
Crack the eggs into a bowl and add a pinch of salt and a few grinds of black pepper. Beat with a fork for about 30 seconds until the yolks and whites are fully combined with no streaks remaining.
1
Set a frying pan over medium heat. Add half the butter and let it melt, swirling to coat the base. When the butter foams and the foam just begins to subside, pour in the beaten eggs.
2
Start stirring immediately with a wooden spoon, using slow, steady strokes that push the eggs from the edges to the centre. Keep stirring continuously for 3–5 minutes until the eggs gather into large, glossy curds that still look slightly underdone.
3
Pull the pan off the heat while the eggs are still a little wet and shiny. Add the remaining butter and stir it in — the residual heat will finish cooking the eggs to a soft, creamy consistency over the next 30–60 seconds.
4
Slide the eggs onto a warm plate straight away and serve immediately. They should be piled and soft, with no dry or rubbery patches.
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