Scrambled eggs eluded me for a long time. Well, the *perfect* rich, fluffy wonderful ones did. I was always told to beat the eggs in a bowl, add a little milk and then scramble.
That is the wrong way to do it folks.
This is the right way.
Melt butter in a non stick pan (1-3 tablespoons depending on how many eggs you are using)
Break eggs in the pan. Yep, directly in the pan.
Use a fork to whisk them slightly.
Cook as usual.
By breaking the eggs in the pan you keep the yolky goodness in tact and that is what gives you that rich, yummy buttery goodness. Butter just adds to that velvety texture.
Right before I take them off the heat I also add some shredded cheese.
There you have it, perfect scrambled eggs.
No comments:
Post a Comment