breakfast recipe · #00001
Soft Scrambled Eggs
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 13 min
- Servings
- 3
- Difficulty
- Level 1
- Ingredients
- 5
Prep5 min
Cook8 min
Inactive0 min
Total13 min
Ingredients
- 6 eggsChicken Egg
- ¼ cupWhole Milk
Instead: ¼ cup Oat Milk
- 1 tbspSalted Butter
Instead: 1 tbsp Vegan Butter
- ¼ tspTable Salt
- ⅛ tsp, groundBlack Pepper
Instructions
- Keep the chicken eggs refrigerated until ready to cook. Crack the eggs into a bowl, add the whole milk or oat milk, table salt, and black pepper, then whisk until evenly combined.
- Melt the salted butter or vegan butter in a nonstick skillet over medium-low heat.
- Pour in the egg mixture. Stir slowly and continuously, scraping the bottom of the skillet, until the eggs are firm with no visible liquid and the center reaches at least 160°F (71.1°C). Serve immediately.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 13.3 g
- Carbohydrates
- 1.8 g
- Fat
- 14 g
- Fiber
- 0 g
- Sodium
- 375 mg
Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
Milk, Egg
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.