This substantial meal, which uses chicken thighs and carrots that are cooked on top of the stove, is perfect for any season, especially if you don’t want to turn on the oven. To ensure that you eat every last bit of the flavorful sauce, serve it alongside fresh broccoli, green peas, or a salad and some nice bread.
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Total Time: | 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 4 large eggs
- 1 pinch salt
- 4 teaspoons butter
Instructions
- Whisk eggs with salt until completely combined and very foamy.
- Melt butter in a skillet over low heat until bubbling. Add whisked eggs; cook, stirring frequently for even, moist curds, until thickened and creamy, but still shiny, 2 to 3 minutes.
- Remove scrambled eggs from the pan before they begin to look dry, as they will continue to thicken off the heat.
- Variation: Saute 1/4 cup chopped bell pepper and 1/4 cup chopped mushrooms in 1 tablespoon olive oil until soft, about 5 minutes. Stir into eggs just before serving.
- You can add blistered tomatoes and shredded aged and/or soft cheeses to this if you like; add just before serving.
Nutrition Facts
| Calories | 281 kcal |
| Carbohydrate | 2 g |
| Cholesterol | 394 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 9 g |
| Sodium | 199 mg |
| Sugars | 1 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Nothing hard about light, fluffy scrambled eggs. Firstly I only lightly whisk to break up yolk and combine that with the white. I salt during cooking only. And I don’t over work it while cooking, so no whisking while cooking as to over aerate the egg drys it more. I use a spatula to constantly lift from bottom of pan and fold over itself. Lastly, don’t over cook. Remove from heat when still quite moist, remove from hot pan and residual heat of eggs will finish off the cooking process. I never add milk or water. It’s simply unnecessary.
I love it! Thank yiu so much. Shame shame shame to all of the haters!
Everyone always asks me how I make such fluffy eggs. I tell them just use water instead of milk. I scramble them in a small amount of olive oil.
Cook in clarified butter and soupsonn of water for fluffy eggs, low and slow works wonders
The eggs came out very tasty. It’s really easy to follow this recipe.
At Last after all these years, The Recipe for scrambled eggs. I add lightly sauteed onions and some seasoning.
I don’t use salt when cooking my eggs. I have fluid retention issues so salt is very sparse and generally used after cooking. I use enough margarine to coat the bottom of the pan and when I whip my eggs I use a small amount of whole milk. I let my eggs begin to form before stirring and folding them while scrapping the pan so as to incorporate all of the egg. I don’t usually have any of the eggs burn onto the pan. As soon as the eggs are no longer liquid I pull it off the heat and onto the plate. I also only do individual orders of up to 4 eggs at a time.
Very nice scrambled eggs, still not like my Great Aunt’s!
This recipe doesn’t call for milk or cream, but 4 teaspoons of butter accomplishes the same thing. So, it could be a choice between butter and cream. I don’t even like eggs, but I try to have one for breakfast every few days just for the protein energy it will give me. I have tried all varieties of “recipes,” including this one. My favorite is one egg, salt, lots of black pepper, a shake of onion powder and instead of using butter, a good dollop of heavy cream. Whip with a fork. I think it is the cooking method that makes all the difference. This recipe calls for continual stirring. Low and slow does a better job. Cook in a bare skillet (the cream is plenty of fat) just starting to heat up. Scoop the liquid egg toward the center as it cooks, being gentle. Soft curds will form. Don’t overcook. Buttered toast and a side of crisp bacon.
I agree with Ann G, all the smug know – it – alls, no one is born knowing how to make scrambled eggs!!! Your comments are very rude!
Cooking is always a ‘hit and miss’ situation until you learn from practice which leads to experience. My daughter was 9 (she’s now 41) when she told me my scrambled eggs were dry and hard. It took some dry runs, but it came down to no milk. Made all the difference in the world. Later, I learned to hold the salt which seems to take come of the ‘fluffiness’ out of eggs, I now add salt just before removing from pan. Even as a chef for years, I still learn little tips and tricks from your magazine. I look forward to reading every time.
All you who commented on this recipe being a no-brainer or that everyone knows how to make scrambled eggs, do you know how insulting you sound? Do you give a single thought to new cooks, young folks who are just getting started on feeding themselves and don’t have a clue how to do things for the first time? Try being a little less critical of people who simply don’t know as much as you do.
i believe there are too many cooking teachers out there who do NOT offer this 300-yr old recipe BECAUSE of its non-easy but simple execution… practice, people – practice… too many give up if they try it, and for whatever reason, it “fails”… 1. how old are the eggs? 2. salted butter, unsalted butter, or whipped margarine? 3. electric stove or gas? 4. cast iron skillet, stainless, or non-stick variety? think about what equipment you have, where you get your eggs, your normal additives, etc… 🙂 perfection requires your own patience in learning, not a special recipe…
This will never give you the fluffiest scrambled eggs. Use all the above ingredients but add 1/3 cup 35% whipping and mix with an infusion blender until you have lots of foam and then add to the pan. The secret is infusing the eggs with lots of air.
I cooked mine a little longer but I learned the fluffiness of eggs from an Irish chef who made the best omelets at the Soho Charcuterie. This is what he taught me. The trolls have gotten to recipes now with the snark and nastiness. Nice going people, you ruin everything.
Excellent especially with mushrooms crumbled bacon onions and cheese.
I don’t leave a 1-star rating because the recipe turned out badly, but because of the click-bait nature of its presentation. There is nothing secret or special about this recipe, and it’s disappointing to find something so lackluster on this site. The key to scrambled eggs is more in the careful watching that you stop cooking before they dry out – nothing more. Add milk, water, Mayo OR cottage cheese as you like. But whatever you add or don’t add, pay attention to not overcook. Simple as that. One doesn’t really need a recipe for that.
Easy and simple like it should be !
As a scrambled egg ‘nuker’, which can produce tough dry scrambled eggs…..so easy to go from undercooked to overcooked, my wife finds eggs cooked on the stovetop with a pan and butter too often have a slimy texture…… Microwave can work consistently done to your liking if done consistently (same way time after time)…..
This was devoured by my boys..Best scrambled eggs ever grandma..
Good as far as it goes. My “secret” for fluffy eggs was shared with me years ago by a professional chef. I use a small Pyrex casserole dish. First, melt about 1 tsp butter for each egg in the dish using a microwave oven (4 eggs = about 30 sec). Vigorously whisk eggs in a bowl with salt and pepper to taste. The secret is to add just a splash (about 1 Tbsp) of soda water rather than milk or water. Pour mixture into casserole and cover. Microwave on high for 1 minute then uncover and stir eggs from side to center. At this point, you could add cheese, mushrooms, bacon bits, herbs or whatever you wish. Recover casserole and continue microwaving in 30 second increments. Stop the process when eggs are still moist because the mix will continue to cook after removal from the microwave. The carbonated soda water is what makes the eggs fluffy. I find it works for me every time. Enjoy!