Soft scrambled eggs
Low heat, constant stirring, five minutes.
- Hands-on
- 6 min
- Total time
9 min, show breakdown
- Prep 2 min
- Cook 4 min
- Clean up 3 min
- Pans
- 1
- Ingredients
- 3
- Cost/serving
- $1.52
Per serving
- Calories
- 396
- Protein
- 24 g
- Fiber
- 0.1 g
- Net carbs
- 1.4 g
- Fat
- 32 g
High in (% Daily Value per serving): Selenium 94%, Vitamin B12 66%, Riboflavin (B2) 60%, Vitamin A 43%, Zinc 24%
Whole recipe (): . Full nutrition facts, vitamins and minerals. All nutrition is estimated; check your own labels.
Everything else is scaled from this.
Nutrition per serving is the whole batch divided by this.
Already vegetarian, gluten-free, nut-free, soy-free.
Ingredients for 1
Tap an ingredient for other units and forms.
You changed this recipe. Nutrition and cost include your changes. This combination hasn't been tested.
3 large eggs (150 g)
Same amount as: about 3 medium, about 2 jumbo.
1 tbsp butter (14 g)
Same amount as: 15 mL, about ⅛ stick.
20 g cheddar, grated
Same amount as: 0.7 oz, about ¼ cup.
- salt, to taste
- black pepper, to taste
Use the menu next to each ingredient to skip it, halve it or add more. Nutrition updates as you go. The main ingredient changes with servings instead.
Amount for everything you're cooking. Missing an ingredient? Ask for it.
Healthier swaps
Optional. Nutrition and cost update as you choose; the recipe was written with the original.
- butter
- olive oil: Much less saturated fat. Uses a little less, since oil is all fat. Best for cooking, not baking.
Optional
Adds about 0 kcal per serving.
Quantities are for 1 serving. For 4 servings (12 eggs) use a large pan. Add 2–3 minutes.
Nutrition Facts
1 serving per recipe
Serving size 1 plate (185 g raw)
| Nutrient | Per serving | % DV* | Whole recipe |
|---|---|---|---|
| Calories | 396 | ||
| Total fat | 32 g | 41% | |
| Saturated fat | 16 g | 78% | |
| Cholesterol | 608 mg | 203% | |
| Sodium | 588 mg | 26% | |
| Total carbohydrate | 1.5 g | 1% | |
| Dietary fiber | 0.1 g | 0% | |
| Total sugars | 0.7 g | ||
| Net carbs† | 1.4 g | ||
| Protein | 24 g | 48% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 230 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 228 mg | 5% | |
| Vitamin A | 389 mcg | 43% | |
| Vitamin C | 0 mg | 0% | |
| Vitamin E | 2 mg | 14% | |
| Vitamin K | 2.2 mcg | 2% | |
| Thiamin (B1) | 0.07 mg | 6% | |
| Riboflavin (B2) | 0.78 mg | 60% | |
| Niacin (B3) | 0.13 mg | 1% | |
| Vitamin B6 | 0.27 mg | 16% | |
| Folate | 76 mcg | 19% | |
| Vitamin B12 | 1.6 mcg | 66% | |
| Magnesium | 24 mg | 6% | |
| Zinc | 2.7 mg | 24% | |
| Selenium | 52 mcg | 94% |
Estimated, not verified. These numbers are calculated from typical ingredient data and haven't been checked against a lab or your brands. Check the labels of what you buy and confirm anything that matters to you, especially sodium, sugar and allergens.
* % Daily Value shows how much one serving adds to a 2,000-calorie day. † Net carbs is not on US labels; it is total carbs minus fiber, allulose, erythritol and half of other sugar alcohols. "To taste" amounts are counted as written. Counted items (eggs, cloves, spoons) use the rounded amount shown in the ingredient list. Vitamins and minerals are from raw ingredients; cooking lowers some, especially vitamin C and folate. How this is calculated.
Steps
Crack the eggs into a bowl. Add salt. Beat with a fork until no streaks of white are left.
Put the pan on low heat with the butter. Wait until the butter melts but does not sizzle.
Pour in the eggs. Stir slowly with a spatula, scraping the bottom, for 3–4 minutes.
Done looks like: Small soft curds forming, still wet on top. Take the pan off the heat while the eggs still look slightly wet. Stir in the cheese.
Done looks like: Glossy, soft curds. No liquid pooling on the plate. Pepper, eat.
Equipment
Non-stick frying pan, 26 cm (10 in) $20–45
What to look for
- Flat, heavy base that does not wobble on the stove
- Oven-safe handle is a bonus, not required
- Works on your stove type (induction needs a magnetic base)
Skip: Sets of 10 pieces. You will use two of them.
Silicone spatula $5–12
What to look for
- One-piece (no seam where the head meets the handle)
- Stiff enough to scrape, safe on non-stick
Skip: Wooden spatulas for non-stick pans; they work but do not scrape as cleanly.
What goes wrong
| What | Cause | Fix |
|---|---|---|
| Rubbery, dry eggs | Heat too high, or left on heat until they looked done. | Low heat. Take off heat early; they keep cooking in the pan. |
| Watery puddle on the plate | Undercooked, or salted long before cooking. | Cook 30 seconds longer. Salt right before cooking. |
Versions
| Version | Changes | Per serving |
|---|---|---|
| Original | As written. Hands-on 6 min, total 9 min. | 396 kcal 24 g protein 0.1 g fiber 1.4 g net carbs 32 g fat |
| Dairy-free | Olive oil instead of butter, no cheddar. Hands-on 6 min, total 9 min. | 334 kcal 19 g protein 0.1 g fiber 1.1 g net carbs 28 g fat |
| Vegan | Firm tofu instead of eggs, olive oil instead of butter, no cheddar, add ground turmeric. Also dairy-free, egg-free. Hands-on 8 min, total 12 min. | 410 kcal 35 g protein 4.8 g fiber 1.4 g net carbs 31 g fat |
Notes
Allergies: removing an allergen from the recipe does not remove it from your kitchen or from other products. Check labels for "may contain" warnings.
Pregnancy: Cook until no visible liquid egg remains.