The Perfect Scramble

This method will produce large, soft fluffy curds of scrambled egg.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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Preheat a medium, nonstick skillet over medium heat. Add butter; melt until foamy, swirling to coat skillet.
Crack eggs into a bowl; season with salt and pepper. Use a fork to mix eggs until evenly blended.
Pour eggs into skillet. After 1 minute, use a rubber spatula to draw eggs from outer edge into centre, tilting pan to redistribute uncooked eggs, forming large soft curds. (Be sure to start gradually then work more frequently as eggs start to get more set.)
When eggs are about eighty percent cooked, mound eggs on one side of skillet, remove from heat and let stand, covered, for 2 minutes.
Gently stir to break up into large curds and transfer to a serving bowl. Garnish with chives (if using). Serve immediately.

If you prefer a softer, creamier texture, let stand for just 1 minute before stirring and serving.
cup (250 ml) EGG Creations Whole Egg Original, well shaken instead of Naturegg Omega 3 eggs.

This recipe was made with:

A nutritionally enhanced egg that offers even more essential nutrients.

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When separating eggs, squeeze an empty plastic bottle and hold over the yolk, release some of the pressure and the yolk will suck into the bottle.