Soft scrambled eggs from liquid egg product are fast and reliable, forgiving on a tired night. Cream and fresh herbs turn the shelf into something better than it would be alone. Serve with toast and a salad if you have greens.

Serves 2. 15 minutes, 10 at the stove.

About 330 calories a serving, 16 g protein, 1 g carbohydrate, 29 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons butter in a nonstick skillet over medium-low heat until foaming subsides, about 1 minute.1 min
2. Pour 1 cup liquid egg product into the pan and let it sit undisturbed for 20 seconds, then push it gently from the edges to the center with a spatula, scraping the bottom as you go. Continue this every 20 seconds for 5 minutes while the eggs cook slowly and develop large, soft curds.5 min
3. When the eggs look barely set but still wet on top, remove the pan from heat and stir in 2 tablespoons heavy cream, 1/4 teaspoon salt, 1/8 teaspoon pepper, and 2 tablespoons chopped fresh chives or dill. The heat will finish cooking the eggs as you fold everything together.
4. Divide between two plates and serve at once with toast.

Note Swap the cream for a splash of milk or omit it if you prefer drier eggs. Leftovers do not keep well; scrambled eggs are best served fresh. Serve with buttered toast, a simple green salad, or sautéed spinach to round out the plate.