Soft scrambled eggs on buttery toast
Low heat and a little patience turn a few eggs into soft, glossy curds on buttery toast, the kind of dinner that feels like a treat.
- 12 min total
- 12 min hands-on
- Anyone can make this
- Serves 2
- About $1.65 a serving
- 550 calories
- Vegetarian
Dolly says: I’d make this on a weeknight. It’s on the table in 12 minutes.
Ingredients
For 2 servings.
- 6 large eggs
- 2 tbsp butter, divided
- 4 slices sourdough bread
- 1 tbsp chives, finely chopped (optional)
From your pantry
- ¼ tsp salt
- 1 pinch black pepper
Each serving has about 550 calories, 28 g protein, 45 g carbs and 28 g fat, and costs about $1.65 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No butter? Ghee works.
- No sourdough bread? French bread or white bread or whole wheat bread works.
- No chives? Green onions work.
Steps
Tap an underlined word for a quick explanation.
Crack the eggs into a bowl, add the salt, and with a fork for about 30 seconds, until no streaks of white are left.
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Dolly’s tip: Got a bit of shell in there? Scoop it out with a bigger piece of shell. It grabs it better than a finger does.Toast the bread and spread it with 1 tbsp of the butter while it’s still hot, so it’s ready before the eggs are.
the rest of the butter in a medium nonstick over low heat, until it foams.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Low heat
Pour in the eggs and leave them alone for about 20 seconds, until the edges just start to turn pale.
Low heatTimer: 20 sec
Push the eggs slowly across the pan with a spatula, making big soft curds, and keep going for 2 to 3 minutes.
Low heatTimer: 2 min 30 sec
Dolly’s tip: Slow is the whole trick. If they start cooking fast, lift the pan off the heat for a few seconds.Take the pan off the heat as soon as no runny egg is left but the curds still look moist and glossy.
Low heat
Dolly’s tip: Moist isn’t raw. Glossy curds are cooked; it’s liquid egg pooling in the pan that still needs time.Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
with the pepper, spoon the eggs over the toast, and scatter the chives on top.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
