Fluffy Scrambled Eggs with Avocado and Feta

If I were to pick a food anyone can cook, I’d go with scrambled eggs.

From a 8-year old girl to a 98-year old gramps, everybody can mix a couple of eggs in a bowl, pour them into a quite hot buttered pan, and give them a brief stir with a wooden spoon.
It’s elementary.
However, almost 99% of the world population makes overcooked, dry, and lumpy scrambled eggs.
Scrambled eggs should be creamy, luscious, and custard-like instead. They should slip off your fork into your mouth, be light and creamy all on their own (without the addition of milk, cream or cheese).
Perfect scrambled eggs are amazing in their simplicity. I could eat them forever.
Then of course, if you like them dry, you’re probably more into fried eggs than scrambled eggs. But who am I to judge?






Making perfect scrambled eggs is so easy, but you’ll need a bit of patience.
The secret to light and fluffy scrambled eggs is cooking them low and slow. You also need to watch them carefully and quickly remove them from the heat when they still look wet.
So easy.
You know what makes fluffy scrambled eggs even better? Avocado and feta.
I will be the first to admit that chunks of avocado in scrambled eggs look a little odd. Try to ignore it.
Soft creamy eggs cover even creamier chunks of avocado for one big creamy awesomeness.
A bit of crumbled feta add that salty, tangy flavor that counterbalances the slight sweetness just perfectly.
These scrambled eggs are so delicious, you’re going to make ‘em again and again and probably again. Trust.

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Adapted from TheTastingTable

Ingredients
Serves 2

4 large eggs
1 tablespoon butter
¼ teaspoon fine grain sea salt, plus more as needed
1 avocado, peeled and sliced
2 tablespoons crumbled feta
Fines herbes (such as parsley, chives, or tarragon), finely chopped

Directions

Crack the eggs into a cold 3-quart saucepan.
Cut the butter into small pieces and add to the pan.
Set the pan over medium-low heat and, using a wooden spoon (or a heatproof spatula) mix the eggs to break them up.
Stir constantly, moving the pan off and on the heat so you can stir the eggs if they are cooking too quickly in one spot.
After about 5 minutes small curds with a pudding-like texture will begin to form.
Keep the curds moving. Once you've got a saucepan full of small, even but still-wet curds quickly remove the saucepan from the heat.
The eggs will continue to cook with residual heat which can dry them out. Take them off the heat when they still look wet, but not runny.
Add the salt and diced avocado.
Top with crumbled feta, some chopped herbs, and a few grinds of black pepper.
Serve immediately.

Nutrition facts

One serving yields 377 calories, 32 grams of fat, 10 grams of carbs, and 16 grams of protein.