Scrambled Eggs
2 eggs
1 pat of butter
1 Tbsp (or thereabouts) of whole milk or cream
Salt and pepper to taste
- Heat a medium pan (preferably nonstick) over medium-low heat.
- In a separate bowl, scramble your eggs enough to break the yolks and mix the whites in, but not enough to make the mixture frothy. In other words, don’t over mix.
- When the pan is heated, reduce the heat to low and add the butter. Once the butter melts along the bottom of the pan, add your eggs and let them sit for a bit in the butter. Don’t stir too quickly. You want the heat to permeate the bottom of the eggs and start to cook them.
- When you can see that the bottom of the eggs have begun to heat through, stir the eggs and then add the cream or milk, which will instantly froth a bit. Mix the milk or cream into so it integrates into the eggs and makes them custardy.
- Continue cooking on low heat until the eggs are slightly firm (but not so long that they are actually firm).
- Remove from the pan and serve immediately with salt and pepper to taste. Add an extra pat of butter if you want to really indulge.
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