Classic Scrambled Eggs
Tools You'll Need
- Measuring spoons
- Chef’s knife
- Cutting board
- Medium mixing bowl
- Non-Stick skillet
- Whisk or Rubber spatula
- 6 large eggs
- 1 tablespoons of butter
- 1 teaspoon olive oil
- 1 tablespoon freshly grated parmesan chees
- 1 tablespoon freshly chopped chives
- Kosher salt and pepper to taste
- 1 avocado, cut in half and sliced (optional, not included in nutrition info)
In a medium bowl using a fork whip the eggs together until well combined and no streaks.
Cut one tablespoon of butter in quarters and set aside.
Heat olive oil
Using a nonstick skillet, heat olive oil over low heat.
Mix eggs and butter
Add the egg into the skillet, along with the butter and begin to gently mix using either a silicon whisk or rubber spatula.
Once the butter has melted into the eggs increase heat to medium low.
As soft curds begin to form, continue to mix eggs and add in shredded parmesan cheese and mix in till cheese just begins to melt.
Turn off eggs
Turn off the heat. The eggs should look slightly wet and creamy but not undercooked.
Mix in the chopped chives.
Season and serve
Season with salt and pepper and serve hot with ½ sliced avocado and your favorite side.