Soft, tender scrambled eggs are one of the most useful skills in the kitchen — a fast, high-protein breakfast or a quick dinner over greens. The secret is low heat and patience.
Eggs are a low-carb, high-protein anchor for a steady-glucose start to the day — and they cook in minutes.
Beat the eggs in a bowl until the yolks and whites are fully blended.
Melt a little butter in a nonstick pan over medium-low heat.
Pour in the eggs and let them sit for a few seconds, then stir slowly with a spatula, pushing them into soft folds.
Pull the pan off the heat while the eggs still look slightly wet — they finish cooking from residual heat.
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