SCRAMBLED EGGS
1 to 2 servings
I. This method gives you tender eggs with large curds.
Beat with a fork or whisk until completely blended:
- 3 large eggs
- ¼ teaspoon salt
- (2 tablespoons milk or heavy cream)
Melt in an 8-inch skillet, preferably nonstick, over medium-low heat:
- 1½ tablespoons butter
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)
Sprinkle with, if desired:
- (Pinch of black pepper)
II. A slower but foolproof alternative is to use a double-boiler.
Melt in a double boiler over, not in, gently simmering water:
- ½ tablespoon butter
Have ready:
- Seasoned egg mixture from I
When the butter has melted, pour in the egg mixture. Stir with a spatula until the eggs have thickened into soft creamy curds.