Ina’s Scrambled Eggs
Directions
- 1Start with about one and a half tablespoons of butter on really low heat.
- 2In a bowl, whisk eight extra large eggs.
- 3Add a quarter of a cup of half and half.
- 4Add one teaspoon of salt and half a teaspoon of pepper.
- 5Pour the egg mixture into the pan with melted butter.
- 6Let the eggs sit and warm up slowly for about three to five minutes. Stir with a spatula.
- 7Scrape the bottom and fold the eggs over.
- 8Right at the end, stir the eggs really rapidly. Turn off the heat just before they’re done.
- 9Add two tablespoons of cold truffle butter. Stir it in.
- 10Serve on a slice of brioche toast and top with chives
Ingredients
- 1.5 tablespoons butter
- 8 eggs
- 0.25 cup half and half
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons truffle butter
- 1 handful chives
- 1 slice brioche toast
Equipment
panwhiskspatulatoaster