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Recipe
Perfect Scrambled Eggs
Looking for a delicious scrambled egg recipe? Try Shambhala's Perfect Scrambled Eggs. View the recipe now.
Ingredients
Ingredients for a group of six
- 2-3 large eggs
- salt & freshly ground black pepper to taste
- 1 tablespoon butter (or more)
Directions
- Crack the eggs into a bowl, add salt and pepper, and beat thoroughly with a whisk.
- Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to coat the bottom and sides.
- When the butter foams, pour all the eggs into the hot pan and immediately begin stirring with a rubber spatula, clearing the thickening eggs from the sides and bottom of the pan, breaking up any lumps.
- Be sure to run the spatula around the bottom corners to dislodge any egg that may stick there.
- Cook for a minute or more, steadily stirring, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
- Remove the pan from the heat, stir in another spoon of butter and quickly spoon the eggs into a soft mound on a warm plate or a piece of toast.
- Serve immediately with a garnish of your choice.
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