Best scrambled eggs.
If you want a simple, different way to fix eggs without the extra calories; if you’d like eggs that are creamy without the calories, then try this recipe. I admit I was skeptical – until I tasted them. These are truly the best scrambled eggs, and I’m hooked.
Instead of a skillet, use a saucepan. You’ll need eggs, butter (preferably unsalted), plain Greek yogurt, and salt and pepper to taste. That’s all. Oh yes, you’ll need about five minutes or less to get these best scrambled egg job done.
If you don’t have unsalted butter, just use less salt in the seasoning. One of the keys to seasoning these eggs is to add the seasonings at the end, so that’s why the recipe calls for unsalted butter.
The recipe
Eggs
A simple in-a-saucepan recipe for scrambled eggs that are creamy, soft, and delightful.
Ingredients
- 3 eggs
- 1.5 Tablespoons unsalted butter
- 1 teaspoon plain Greek yogurt
- Salt and pepper to taste
- Fresh chives for garnish optional
Instructions
- Place saucepan on burner over medium heat
- Add eggs and butter
- Using a spatula, break up the eggs as you stir/move eggs off the sides and bottom of the pan
- Cook on the burner for approximately 90 seconds, then remove from heat for 20 seconds.
- Continue stirring and scraping
- Repeat the cooking times as often as needed until the eggs become scrambled egg consistency.
- Remove saucepan from burner
- Fold in Greek yogurt and salt and pepper
- Garnish with fresh chives (optional)
- Serve immediately
