Scrambled Eggs

Name: Scrambled Eggs
Prep time: 15

4.2

4.2 out of 5 stars (based on 32 reviews)

15 min prep

2 servings

Carrot Icon for Number of Ingredients Size

5 ingredients

Scrambled eggs are a favorite of our founder. In her words, “For years I didn’t eat eggs. I was a strict vegetarian and rarely bought them. Then, as organic and free-range eggs became more...

“At breakfast, I grate a little nutmeg into them, probably because that’s how my mom used to make them. At lunchtime, I add some chopped chives and a handful of chopped herbs, like chervil, fresh basil, or even some cilantro, which I find delicious with eggs. These eggs use whole milk and butter, so three eggs are plenty for two people. Traditionally scrambled eggs are made with milk, but when I want a richer dish, instead of using cream as the French do, I make them with delicious plain Greek yogurt.”

3 large eggs
Sea salt, to taste
Freshly grated nutmeg, to taste
⅓ cup whole milk or ¼ cup Greek yogurt mixed with 1 tablespoon water
1 tablespoon butter

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Nutrition Facts

Calories

199 cals

Fat

16 g

Saturated Fat

8 g

Polyunsaturated Fat

2 g

Monounsaturated Fat

4 g

Carbohydrates

2 g

Sugar

2 g

Fiber

0 g

Protein

13 g

Sodium

302 mg

Directions

Lightly beat the eggs in a bowl. Mix in salt and grated nutmeg. Set aside. Measure out the milk or yogurt. Set aside.
Melt the butter in a small cast iron skillet or other heavy pan over a medium-low flame. When it has melted, pour the eggs into the pan. Pour the milk into the egg bowl and whisk it around to bring any remaining eggs away from the sides. Set aside.
Cook the eggs, stirring with a wooden spoon, until they start to set at the bottom and sides of the pan. Add the milk or yogurt, stirring, and mix it in thoroughly with the eggs.
Cook, stirring constantly, until the eggs have almost set but are still wet looking, about 3 minutes. Now for a chef’s trick: Cover the pan with a lid and turn the heat off. Let the eggs sit for 5 minutes or so, just enough time to make a couple slices of wholegrain toast. The eggs will finish cooking in the steam and will not be too hard, nor will they be stuck to the bottom of the pan. Serve immediately.

Chef Tips

If you’re lactose intolerant or just avoiding dairy, you can use unsweetened, unflavored soy milk or soy yogurt to make these eggs.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Scrambled Eggs