How to Make the Perfect Scrambled Eggs

Intro

Ingredients (2 Servings)

• 4 large eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon butter
• 2 ounces cream cheese, softened (Pro tip: This adds more creamy texture!)
• Chopped fresh herbs, such as chives or parsley (for garnish)
• Nonstick skillet (Be sure to scope out our top-tested picks!)
• Heat-proof spatula
• Medium bowl

Directions

• Crack the eggs, one by one, into a large bowl and discard the shells. Using a fork, begin whisking the egg yolks and whites together rapidly. Mix until blended and the yolk-whites mixture turns a pale yellow. 
• Next, add 1/2 teaspoon salt and 1/4 teaspoon black pepper. Mix again. Set egg mixture aside.
• Place a nonstick skillet and set flame to medium heat. Place 1 tablespoon of butter in skillet. As the butter begins to melt, push it around the pan with a heat-proof spatula, coating the full pan bottom. This added buttery layer makes it easier to push the eggs around the pan in the next step!
• Pour the entire bowl of egg mixture into the skillet, allowing it to fill the bottom. Keep the burner at medium heat. As soon as the eggs start to cook on the bottom, begin to gently push the mixture. Keep moving the eggs around the pan to form soft curds. The key is to keep mixing in the pan, slowly and softly, so they stay fluffy but evenly cooked.
• When eggs are partially cooked, top with 2 ounces cream cheese. Continue stirring the cream cheese into the eggs until the mixture is thickened and no visible egg liquid remains. The eggs should remain light yellow and will be fluffy and moist.  
• Once cooked, immediately remove the eggs from the skillet and transfer to a plate or bowl. Top with chopped fresh herbs, etc.

Nutrition

Per serves

• Protein :- 14g
• Fat :- 7.8g
• Fiber:-2.3g
• Sudium:=257mg
• Carbohydrates:- 42.9g