How to: Buttery Scrambled Eggs

Scrambled, scrambled, scrambled eggs.  

By far, the easiest way to cook eggs whether you’re a novice learning to cook (like me, when I performed my first “scramble” at the age of eight) or a professional chef looking for a high-protein pick-me-up first thing in the morning.  

Scrambled eggs are insanely easy to make, healthful, and perfect with a little bit of butter and salt and pepper to taste.

In sum, I’m kind of obsessed with scrambled eggs.

And not just scrambled eggs, but eggs in general.  

One of the great things about cooking with eggs is that they’re nature’s recipe/cooking lagniappe (“a little something more”).  They can be added to anything from pizzas to sandwiches to salads to steaks to poached tomatoes creating an “oh my God” cheese-like sauce with a perfectly runny yolk.

As part of my goals for the New Year (nothing too crazy, just manageable stuff), I’ve decided to:

(1) always eat breakfast (skipping this meal is a terrible idea for your mind and body)

(2) eat more eggs and simple unprocessed proteins like chicken breasts or fish

(3) go on more walks with my dog

(4) get up at a reasonable hour and avoid the late-morning snooze button habits I’ve formed during winter break

(5) run several times a week

(6) stick to a writing schedule

(7) and, last but not least, create more videos for Clearly Delicious that are instructional and fun

This last resolution—to create more videos for you readers—is finally here! Behold Clearly Delicious’s first-ever instructional video for my recipe on Buttery Scrambled Eggs.

At three minutes long, the video shows how to make eggs in just a couple of truly easy steps.  I use 3 eggs, 1 tablespoon butter, and salt and pepper to taste for a quick and easy protein pick-me-up.  If you’re looking to eat more mindfully this year, consider cutting the butter down to half a tablespoon or using nonstick cooking spray.  Both alternatives yield lovely eggs.

For fun, I’ve set the video to Louis Armstrong’s “La Vie en Rose.”  Eggs and one of my favorite songs first thing in the morning?

Now that is an excellent New Year’s resolution.

Buttery Scrambled Eggs

Yield: 2 servings

Calories: 158.9 (see here for full nutritional information)

Prep Time: >5 minutes

Cook Time: >5 minutes

A tried and true classic, this simple three-ingredient scrambled eggs recipe is the same one I’ve been using since I was a little girl.  I can still remember being shown how to take a spatula and move it across the pan of eggs to create a “scramble.”  I show how in the video above.

Ingredients:

*3 large eggs, scrambled

*1 tablespoon butter

*Salt and pepper, to taste

SPECIAL EQUIPMENT NEEDED:

*8-inch nonstick skillet

– Note: Watch video (above) for instructional help with these steps. –

1.) In a small bowl, whisk together three eggs and set aside.

2.) Turn on burner to medium heat and melt down 1 tablespoon butter.  Pour eggs into hot pan and walk away (it’s a good idea to let eggs set for 30 seconds to a minute before you start to scramble).

3.) Using a spatula, scrape eggs across pan allowing any uncooked eggs to run onto the hot pan.  Season with salt and pepper and repeat until eggs are mostly cooked.  Turn off heat before eggs are finished (the pan will be hot enough to continue cooking the eggs), season with more salt and pepper to taste, plate, and enjoy.

–Helana Brigman

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