French · Breakfast
Soft Scrambled Eggs with Butter (Low-Calorie)
Soft scrambled eggs cooked low and slow in a nonstick pan with a touch of butter, finished with milk and fresh chives. Lightened by using minimal butter and milk for creaminess without heavy cream, this French technique yields silky, barely-set curds while keeping calories and fat moderate.
$2
5 minsPrep
8 minsCook
13 minsTotal
EasyLevel
Nutrition per serving
196Calories
14gProtein
14.3gFat
1.7gCarbs
1gSugar
0gFiber
265mgSodium
430mgChol
5.9gSat Fat
178mgPotassium
73mgCalcium
2mgIron
1.2mcgVitamin B12
1.3mgVitamin C
low-calorie
gluten-free
vegetarian
low-carb
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl, add milk, and whisk with a fork until fully blended and slightly frothy.
2
Melt
Place a nonstick pan over low heat and melt the butter for 1 minute, swirling to coat the base until it just foams.
3
Scramble
Pour the egg mixture into the pan and stir continuously with a spatula over low heat for 5 to 6 minutes, pulling curds from edges toward center.
4
Plate
Spoon eggs onto a warm plate, season with salt and pepper, scatter chives over the top, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (210g)
- 2 tsp2 tsp unsalted butter (10g)
- 2 tbsp2 tbsp whole milk (30ml)
- 2 tsp2 tsp fresh chives
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
