Fluffy Scrambled Eggs Recipe
Follow along to learn how to make fluffy scrambled eggs every single time. Using just a handful of ingredients, this delicious protein-packed breakfast recipe can be ready in about 5 minutes flat.
Servings: 2 people
Calories: 72kcal
Ingredients
- 2 tablespoons butter
- 4 large eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoons chives chopped
Instructions
- In a nonstick skillet over medium heat, add the butter. While the butter is melting, crack the eggs into a bowl and add the water. Whisk well.
- Add the whisked eggs to the warm skillet. Let the eggs cook for a few seconds until they set on the bottom of the skillet, then use a spatula to gently push the eggs off the bottom of the skillet creating large fluffy curds. Continue gently stirring and folding the eggs over themselves until there is no longer liquid in the pan.
- Remove the eggs from the heat. Season with salt and pepper to taste and top with chopped chives. Enjoy!
Notes
Storing leftovers: leftover scrambled eggs can be stored in an airtight container in the fridge for up to 3 days. Use in breakfast tacos, burritos, or breakfast sandwiches.
Nutrition
Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 186mg | Sodium: 71mg | Potassium: 71mg | Fiber: 0.02g | Sugar: 0.2g | Vitamin A: 303IU | Vitamin C: 0.4mg | Calcium: 29mg | Iron: 1mg