Scrambled Eggs
Scrambled eggs can be particularly beneficial for individuals recovering from illness due to their high protein and energy content. They also provide essential fats and vitamins for general health maintenance.
1 bowl
For 2 people
Difficulty
Easy
Taste
Unknown
Health Benefits
Rich in Protein: Scrambled eggs are an excellent source of high-quality protein, which is essential for muscle repair and growth.
Packed with Healthy Fats: Eggs contain beneficial fats, including monounsaturated fats that support heart health.
Supports Brain Function: The choline in eggs is vital for cognitive function and supports memory and focus.
High in Vitamin D: A natural source of Vitamin D, scrambled eggs help maintain healthy bones and support immune function.
Promotes Eye Health: Rich in lutein and zeaxanthin, scrambled eggs can help protect your eyes from age-related damage.
180 kcal
in 164g
Protein:
12g
Fats:
14g
Carbs:
2g
Cholesterol:
260mg
Sodium, Na:
250mg
Potassium, K:
160mg
Scrambled eggs are the ultimate breakfast classic—simple to prepare, packed with protein, and versatile enough to pair with a variety of sides. Whether you're making a quick meal for yourself or preparing a family breakfast, scrambled eggs are always a crowd-pleaser. Here’s how you can make perfectly creamy and fluffy scrambled eggs every time.
Allergy Advice
This recipe contains Dairy Products, Eggs. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
2
4 pieces Whole eggs
2 tbsp Milk
half tablespoon Butter
Salt as per taste
Black pepper as per taste
Tips
For creamier scrambled eggs, you can use half-and-half or heavy cream instead of milk.
Avoid overcooking the eggs to keep them soft and fluffy.
Add herbs or cheese for extra flavor—chives, parsley, or grated cheddar work wonderfully.
Use fresh eggs for the best texture and flavor.
Directions
Crack the eggs into a bowl and add the milk. Whisk the mixture together until fully combined, and the eggs are slightly frothy.
Place a non-stick skillet on medium-low heat. Add the butter and let it melt until it’s fully melted but not browned.
Pour the whisked egg mixture into the pan. Allow the eggs to sit undisturbed for a few seconds, then gently stir with a spatula. Continue stirring every few seconds until the eggs begin to form soft curds.
Once the eggs are almost fully cooked (still slightly runny), sprinkle in salt and black pepper to taste. Continue stirring until they’re cooked to your desired consistency.
Remove the eggs from the pan immediately to prevent overcooking. Serve hot on a plate, paired with toast or veggies for a complete breakfast!
Notes
People allergic to eggs should avoid scrambled eggs entirely.
Since eggs are high in cholesterol, those with hypercholesterolemia should consume them in moderation.
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