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Scrambled eggs

Breakfast · Eggs & omelettes

Scrambled eggs

39

The five-minute breakfast most people cook wrong their whole lives: eggs, butter, low heat, and stopping thirty seconds before you think you should.

Time
7 min (2 prep + 5 cook)
Servings
2
Per serving
295 kcal
Protein
19 g

Both directions are legitimate — the score measures fullness per calorie, not virtue. Every version is the same dish, rebalanced.

Ingredients

Every ingredient links to its food page — same data, same score, same formula.

Steps

  1. Whisk the eggs with the salt until fully blended — streaky whites cook into rubbery patches.
  2. Melt the butter over medium-low, pour in the eggs, and wait until the edges just start to set before touching anything.
  3. Push slow paths through the eggs with a spatula, folding rather than stirring, until they're mostly set but still glossy.
  4. Off the heat while they still look slightly underdone — they finish on the plate. Chives and pepper on top.

Milk or no milk?

No. Milk dilutes the eggs and weeps out as they cook, which is where watery scrambles come from. The creaminess you're after comes from low heat and stopping early, not from anything you add.

Why this score

easy to overeat

Dense calories with little protein, volume or fiber to fill you up.

Three routes to fullness — one is enough

26% of kcal
69% water
1 g/Mcal

What pulls it down

1%

How scores work

Computed on the finished dish, not an average of the parts: 591 kcal goes into the pot, 326 g of ingredients comes out as ~290 g of food → 204 kcal per 100 g. Cooking moves water, and energy density is the score's biggest lever — so we show the math. Full formula here.

Per

Calories
204
Protein
(26%)
13 g
Fat
(72%)
16 g
Carbohydrates
(3%)
1 g
of which sugar
<1 g
Fiber
<1 g
Sodium
445 mg

Percentages are the share of calories from each macronutrient.

Computed from the ingredients' USDA data — nothing typed by hand. Every number is traceable, every score recomputable.

More breakfast

Photo: AI-generated. Nutrition and score are computed from the ingredients with the published formula — this recipe hasn't been kitchen-tested by us yet.