Scrambled Eggs Recipe
Category: Main Dishes
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 8 |
| Fine salt | To taste |
| Black pepper | To taste |
| Extra virgin olive oil | To taste |
Nutritional Information:
| Nutrient | Amount |
|---|---|
| Calories | Approx. 90 kcal per serving |
| Fat | Approx. 7g |
| Protein | Approx. 7g |
| Carbohydrates | Approx. 1g |
| Fiber | 0g |
| Cholesterol | Approx. 200mg |
Instructions:
-
Prepare the eggs:
Begin by cracking the 8 eggs into a medium-sized bowl. Add a pinch of fine salt and freshly ground black pepper to taste. Using a whisk, lightly beat the eggs. The mixture should be slightly uneven, with the yolks and whites not fully incorporated for a more textured scramble. -
-
Heat the pan:
Place a non-stick frying pan on the stove and heat a small drizzle of extra virgin olive oil over medium-high heat. The oil should shimmer but not smoke, ensuring it’s at the perfect temperature for cooking. -
Cook the eggs:
Once the oil is heated, pour the beaten eggs into the pan. Let them cook undisturbed for about 1-2 minutes, allowing them to begin setting around the edges. As the eggs start to firm up, gently stir with a spatula, fork, or whisk. Continue stirring intermittently to break the eggs into soft, fluffy curds. -
Finish cooking:
After approximately 1-2 minutes, the eggs should still be slightly soft and moist in the middle. At this stage, remove the pan from the heat to avoid overcooking. The residual heat will continue to cook the eggs just enough to finish them off without making them dry. -
Serve:
Serve your scrambled eggs immediately, while they are still soft and creamy. These eggs are perfect for breakfast, brunch, or as a light main dish. Enjoy them as is, or pair them with toasted bread, sautéed vegetables, or fresh herbs for added flavor.
Pro Tip: For an extra creamy texture, you can add a splash of milk or cream to the eggs before beating them. If you prefer a richer taste, consider adding a dollop of butter in the pan along with the olive oil.
