Main course · Gluten-free
Scrambled eggs
6 min4 servingsVery easy
Beaten eggs, butter, low heat and two to three minutes stirring constantly. You take them off as soon as they are creamy: they finish cooking on the plate. A six-minute dinner.
Equipment needed
- Frying pan
- Mixing bowl
- Fork
- Wooden spatula
Allergens
EggsMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 210 kcal | 179 kcal |
| Protein | 14 g | 11.9 g |
| Carbs | 0.4 g | 0.3 g |
| of which sugars | 0.4 g | 0.3 g |
| Fat | 17 g | 14.5 g |
| of which saturates | 7.1 g |
Before you start: 6 basics, 11 min read
Method
- 1
Break the eggs into a bowl, salt, pepper, and beat them with a fork, just enough to mix the white and the yolk.
- 2
Melt the butter in the pan on low heat, without letting it colour.
- 3
Pour in the eggs and stir constantly with the spatula, scraping the bottom, two to three minutes. They thicken gently.
- 4