Scrambled Eggs (I)
5m prep 5m cook 10m ready
1 to 2 servings This method gives you tender eggs with large curds.
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Ingredients
- 3 large eggs
- ¼ teaspoon salt
- (2 tablespoons milk or heavy cream)
- 1½ tablespoons butter
- (1 tablespoon softened butter or heavy cream)
- (Pinch of black pepper)
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Step 1.
Beat with a fork or whisk until completely blended: 3 large eggs; ¼ teaspoon salt; (2 tablespoons milk or heavy cream)
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Step 2.
Melt in an 8-inch skillet, preferably nonstick, over medium-low heat: 1½ tablespoons butter
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Step 3.
Pour in the eggs and, with a silicone spatula, stir slowly and constantly, pushing the eggs to the center of the skillet and scraping the bottom and sides. When the eggs begin to thicken, after about 2 minutes, continue stirring until not quite cooked to the desired consistency. Stir in, if desired: (1 tablespoon softened butter or heavy cream)
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Step 4.
Sprinkle with, if desired: (Pinch of black pepper)
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