Soooo…if it’s Sunday morning, you’re probably making eggs. Scrambled is definitely the easiest and the quickest, but have you been making them wrong all these years? I know I was. I was adding…milk. And my eggs were usually pretty watery and lame. What’s better than adding milk, you say? Uh, butter. DUH! Why didn’t I ever think of that?? After reading Richard Olney’s book, Simple French Food I realized I’ve been cooking a lot of things wrong. He recommends adding small chunks of butter into the actual scrambled egg mixture! He also recommends adding butter to the pan. Needless to say, I like this man. Started adding butter, haven’t quit since.
See those little chunkies? They melt down in the hot pan and create the most amazing, creamy texture to the eggs. It’s also really important to have a pan that is hot, but not too hot. You don’t want the eggs to heat up too quickly because they will dry right out.
Use a wooden spoon to push around the eggs gently. When they are perfectly creamy and done, serve while hot!
- 4 eggs
- 2 tablespoons butter
- salt and pepper
- 1. Beat the eggs until thoroughly scrambled.
- 2. Chop the butter into small cubes and mix into the eggs.
- 3. Butter a saute pan and heat to medium/high.
- 4. Add the eggs and cook for a minute. Stir the eggs with a wooden spoon until cooked through.
- 5. Add salt and pepper to taste!