The Perfect Scrambled Egg — Custardy & Silky | Dr. Terry Simpson
The Perfect Scrambled Egg — Custardy & Silky
Low heat, slow folds, and butter at the finish. Your house technique for soft, yogurt-like eggs.
Jump to: Ingredients Method Add-ins & serving ideas Mediterranean notes & points Nutrition
Ingredients
- 4 large eggs
- 1 Tbsp unsalted butter (divided: 1 tsp to start, 2 tsp to finish)
- Kosher salt & freshly ground black pepper
House cues: no pre-whisk; keep heat low; fold slowly; finish with butter, then season. :contentReference[oaicite:1]{index=1}
Method — Low & Slow (Custardy)
- Warm the pan: Nonstick skillet, low heat, 1 tsp butter to lightly coat.
- Start in the pan: Crack in eggs whole; gently break yolks and begin slow folds with a silicone spatula.
- Manage heat: Stir slowly; lift off heat every minute to avoid sizzling and dryness.
- Finish off heat: When eggs are just set and glossy, remove from heat and fold in the remaining 2 tsp butter.
- Season & serve: Salt and pepper at the end. Plate immediately.
Add-Ins & Serving Ideas
- Veg lift: Spoon over roasted vegetables or arugula.
- Whole-grain base: 1 slice whole-grain toast or 1/2 cup cooked farro.
- Protein bump: Fold in a spoon of Greek yogurt or top with smoked salmon (go easy on salt).
- Fresh finish: Chives/dill/parsley and a little lemon zest.
Mediterranean Notes & Points (house system)
Eggs themselves aren’t a specific “point,” but they’re a great anchor for a Med-forward breakfast built around plants and whole grains. :contentReference[oaicite:2]{index=2}
Nutrition (estimates)
Calculated for 4 large eggs + 1 Tbsp butter (entire batch) and per 1/2 batch serving. Values vary with egg size and butter brand.
| Version | Calories | Protein | Carbs | Fat | Saturated | Cholesterol |
|---|---|---|---|---|---|---|
| Whole batch (4 eggs + 1 Tbsp butter) | ~390 | ~25 g | ~1.5 g | ~31 g | ~13.5 g | ~744 mg |
| Per serving (half the batch) | ~195 | ~12.5 g | ~0.7 g | ~15.5 g | ~6.8 g | ~372 mg |
If you cook with 1 tsp olive oil instead of butter and use 2 eggs, expect ~210 kcal, ~14 g protein, ~1 g carbs, ~17 g fat per serving. :contentReference[oaicite:3]{index=3}
Adapted from your original “perfect scrambled egg” page. :contentReference[oaicite:4]{index=4}