$2 and 7 Minute Creamy Scrambled Eggs
Great days start with great breakfasts! And what makes breakfasts great? Simple, affordable, healthy recipes that provide you a feeling of nourishment and accomplishment before you get to work! This is why many of my great days start with this $2 and 7 Minute Creamy Scrambled Eggs recipe. So simple. So affordable. So healthy. Check. Check. Check. Get a headstart on your next great day by giving this recipe a try!
Creamy Scrambled Eggs Recipe
$2 and 7 Minute Creamy Scrambled Eggs
- Medium bowl
- 10" Non-stick saute pan
- 3 large pasture-raised eggs
- 2 tbsp whole milk (any cow-based milk will do)
- 1 tsp butter
- 1/4 tsp kosher salt
- Crack the eggs into the medium bowl.
- Add the milk and salt and mix with a fork until evenly combined.
- Leave the egg mixture on the counter for at least 10 minutes.
- Heat the stove top to medium-low (~4 out of 10) and, once it’s been a minute or two to heat up, lightly coat the bottom of the pan with butter. Once coated, pour eggs into the pan.
- Once the eggs start to form at the bottom of the pan, begin to stir with the spatula. Continue to stir constantly (~2-3 minutes) until the eggs almost reach your desired done-ness. Scrape the sides of the pan to keep any eggs from sticking.
- Remove the eggs from pan about 30 seconds before they reach your desired done-ness and allow them to come up to temperature on the plate.
- Enjoy with a half of avocado and some home-roasted $0.13 and 20 Minute Espresso!
Ingredients: Don’t feel like measuring salt first thing in the morning? Me neither. You can approximate it with one pinch (between your thumb, index and middle finger) of salt per egg. So you could replace the 1/4 tsp of kosher salt with 3 pinches! For the milk, measure it once and then estimate! It’s a Cafe4111 recipe, your ingredients just need to be close!
Step 2 – Once you can see small bubbles at the tops of the mixture, the eggs/milk/salt are sufficiently mixed.
Step 3 – I often do Step 1 & 2 right when I get out of bed. Then I hop in a shower, get dressed, and gel my hair. Turns out it takes me about 10 minutes to do all this! As soon as I’m ready, so are the eggs!
Allowing the eggs to sit gives the salt time to break down some of the proteins in the eggs. Broken down proteins equal softer, creamier eggs!
Step 4 – I usually partially unwrap the stick of butter, coat the bottom of the pan and then wrap it back up. No knife or exact measurement required!
Step 5 – This constant stirring removes any air pockets from the eggs and allows them to cook evenly resulting in dense, creamy eggs! Like these:
- 3 pasture-raised eggs ~ $1.50
- 2 tbsp of whole milk ~ $0.15
- 1 tsp of butter ~ $0.10
- 1/4 tsp of kosher salt – negligible
Cost per serving ~ $2
Got to give credit, where credit is due. This recipe is inspired by Kenji Lopez-Alt’s scrambled egg recipe from his awesome book The Food Lab. If you’re looking to learn more about the “why” behind your favorite dishes, feel like being inspired by more delicious food or want check out his scrambled egg recipes, I highly recommend getting this book. While talking about giving credit, there is no such thing as a truly original recipe on this blog or in the world. Everything you see/read is inspired by someone and their version of creativity in the kitchen. For that reason, take this recipe, try it out, make it your own and share it forward. You don’t need to re-invent the wheel. The more people share awesome, healthy, un-original recipes with their personal touch, the better off the world will be!
As always, make informed food decisions. Know your ingredients, know your costs!
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