Serves 1
Directions
- 1Crack four eggs into a bowl.
- 2Whisk the eggs vigorously until no separation or stringiness from the white and yolk is visible; it should be very smooth and a little bit foamy.
- 3Add at least two tablespoons of butter to a nonstick skillet.
- 4Melt the butter over medium to medium-low heat, ensuring it does not start turning brown.
- 5Add the whisked eggs to the melted butter in the skillet.
- 6Using a heat-proof silicone or rubber spatula, keep your eggs moving to create large curds.
- 7As soon as your eggs look almost cooked, turn off the heat and remove them from the pan.
Ingredients
- 4 eggs
- 2 tablespoons butter
Equipment
bowlwhisknonstick skilletheat-proof silicone or rubber spatula
Tips
- Do not add milk or cottage cheese to your scrambled eggs.
- Whisk eggs vigorously until no separation or stringiness from the white and yolk is visible; it should be smooth and a little bit foamy.
- Use a lot of butter; for four eggs, use at least two tablespoons.
- Do not get the pan too hot; medium to medium-low heat is ideal to melt the butter without turning it brown.
- Keep your eggs moving with a spatula to create large, fluffy curds.
- Turn off the heat and remove the eggs from the pan as soon as they look almost cooked, as they will continue cooking off the heat.
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