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Recipe by:

Dana Ramsey

Creamy Scrambled Eggs in 15 Minutes

Perfectly creamy scrambled eggs cooked slowly over low heat, ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Group: Ingredients
  • 6 large organic, free-range eggs
  • 2 Tbsp. unsalted butter preferably European-style
  • Salt to taste (kosher salt works beautifully)
  • Freshly cracked black pepper to taste
  • Fresh chives or herbs for optional garnish

Equipment

  • Non-stick skillet
  • Medium-sized bowl
  • Spatula
  • Whisk or fork

Method
 

  1. Crack the eggs into a medium-sized bowl and whisk until fully blended and slightly frothy.
  2. Heat a non-stick skillet over medium-low heat and add the unsalted butter, swirling to coat the pan evenly.
  3. Pour the beaten eggs into the skillet. Stir gently, pushing the mixture from the edges toward the center.
  4. Continue cooking over low heat, stirring occasionally until the eggs are mostly cooked but still slightly runny (about 5-7 minutes).
  5. Remove from heat, season with salt and pepper, fold in any herbs, and serve immediately.

Notes

Achieving the perfect creamy texture requires patience and low heat—take care to avoid overcooking to maintain a lovely soft texture.