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.
Servings: 4 servings
- 1/4 tsp ground black pepper
- 1 tsp unsalted butter
- 1/8 tsp salt
- 1/4 oz Parmesan cheese shredded
- 6 medium eggs
- 2 tbsp whole milk
- 1/2 tbsp heavy cream
- 1 tbsp scallions chopped
In a large bowl, whisk together eggs, Parmesan cheese, salt, whole milk, and heavy cream.
In a non-stick skillet, heat butter over medium heat.
Reduce heat to low, then slowly pour the egg mixture into the skillet.
As the mixture begins to set, move the spatula across the bottom and side of the skillet slowly until it forms large, soft curds.
Sprinkle black pepper and scallions. Serve.
Serving: 1serving | Calories: 122kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 252mg | Sodium: 201mg | Potassium: 105mg | Sugar: 1g | Vitamin A: 375IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg