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Scrambled Eggs Recipe
Today's scrambled eggs recipe will produce homemade fluffy, creamy, and custardy scrambled eggs to pile on toast. They're moist, flavorful, and also super versatile— easily made into any dishes you love.
- cook TIME 10 mins
- prep TIME 5 mins
- total TIME 15 mins
Course: Side DishCuisine: American
Servings: 4 servings
Calories: 122 kcal
Author: Tuyet Pham, Luna Regina
Ingredients (8)
- 6 medium eggs
- 0.25 oz Parmesan cheese shredded
- 1/2 tbsp heavy cream
- 2 tbsp whole milk
- 1 tsp unsalted butter
- 1/8 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp scallions chopped
INSTRUCTIONS
1
In a large bowl, whisk together 6 eggs, 0.25 oz Parmesan cheese, 1/8 tsp salt, 2 tbsp whole milk, and 1/2 tbsp heavy cream.
2
In a non-stick skillet, heat 1 tsp butter over medium heat.
3
Reduce heat to low, then slowly pour the egg mixture into the skillet.
4
As the mixture begins to set, move the spatula across the bottom and side of the skillet slowly until it forms large, soft curds.
5
Sprinkle 1/4 tsp black pepper and 1 tbsp scallions. Serve.
Nutrition
Serving: 1 serving | Calories: 122kcal | Fat 9g | Saturated Fat 4g | Trans Fat 1g | Polyunsaturated Fat 1g | Monounsaturated Fat 1g | Cholesterol 252mg | Sodium 201mg | Potassium 105mg | Carbohydrate 1g | Sugar 1g | Protein 9g | Vitamin A 375IU | Vitamin C 1mg | Calcium 69mg | Iron 1mg