Folded Scrambled Eggs
Folded Scrambled Eggs
Ingredients
For the Folded Scrambled Eggs
- 8 large eggs
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 1/4 cup chives, finely chopped
- 4 bread, slices, your favorite, toasted
Instructions
- 1
In a medium bowl, whisk together the large eggs, kosher salt, and freshly ground black pepper until thoroughly combined and slightly frothy. Do not over-whisk.
⏱️ 1 min
- 2
Heat a non-stick frying pan (preferably 8-inch or 10-inch) over medium-low heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the bottom of the pan. The butter should be foamy but not browned.
⏱️ 1 min
- 3
Pour the whisked eggs into the hot pan. Let the eggs sit undisturbed for about 30 seconds to begin setting around the edges.
⏱️ 1 min
- 4
Using a heat-resistant rubber spatula, gently push the cooked egg from the edges of the pan towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this folding motion, working your way around the pan, creating large, soft curds.
⏱️ 3 min
- 5
Keep folding and pushing the eggs until they are mostly set but still moist and creamy, with a slight sheen. Remove the pan from the heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat.
⏱️ 2 min
- 6
While the eggs are cooking, toast your bread slices to your desired crispness. If desired, spread the remaining 1 tablespoon of butter on the hot toast.
⏱️ 3 min
- 7
Carefully transfer the folded scrambled eggs onto the toasted bread. Garnish generously with the finely chopped chives. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Folded Scrambled Eggs
Ingredients
For the Folded Scrambled Eggs
- 8 large eggs
- 2 tablespoons unsalted butter, divided
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For Serving and Garnish
- 1/4 cup chives, finely chopped
- 4 bread, slices, your favorite, toasted
Instructions
- 1
In a medium bowl, whisk together the large eggs, kosher salt, and freshly ground black pepper until thoroughly combined and slightly frothy. Do not over-whisk.
⏱️ 1 min - 2
Heat a non-stick frying pan (preferably 8-inch or 10-inch) over medium-low heat. Add 1 tablespoon of unsalted butter and allow it to melt and coat the bottom of the pan. The butter should be foamy but not browned.
⏱️ 1 min - 3
Pour the whisked eggs into the hot pan. Let the eggs sit undisturbed for about 30 seconds to begin setting around the edges.
⏱️ 1 min - 4
Using a heat-resistant rubber spatula, gently push the cooked egg from the edges of the pan towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this folding motion, working your way around the pan, creating large, soft curds.
⏱️ 3 min - 5
Keep folding and pushing the eggs until they are mostly set but still moist and creamy, with a slight sheen. Remove the pan from the heat while the eggs are still slightly undercooked, as they will continue to cook from residual heat.
⏱️ 2 min - 6
While the eggs are cooking, toast your bread slices to your desired crispness. If desired, spread the remaining 1 tablespoon of butter on the hot toast.
⏱️ 3 min - 7
Carefully transfer the folded scrambled eggs onto the toasted bread. Garnish generously with the finely chopped chives. Serve immediately.
⏱️ 1 min