Scrambled eggs are easy to cook, and also easy to over cook. This method I picked up makes eggs that are fluffy and tasty. The secret is to keep the eggs moving, with some cooking off the burner and some on. Once you make eggs like this, you won't go back to another method.
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Ingredients
3 Eggs
2 Tablespoons Butter
1 Tablespoon Heavy Cream
Salt and Pepper to taste
1 Tablespoon fresh cut chives
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Cooking Directions
Put eggs in bowl, add butter and cream. Do not whisk or beat.
Heat a skillet on the stove (medium heat). When hot, add eggs to skillet and begin stirring immediately. After about 30 seconds, remove from heat, continue to stir for 15 seconds, then return to heat. Repeat this process until the eggs are done (it should take less than 3 minutes).
Cut the fresh chives into small pieces. Stir in half of the chives during the final 15 seconds, then top with the remaining chives and serve immediately.
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Cooking Notes
The times are not exactly important, just guides.
If you are making a complete breakfast, the eggs should be the last thing you cook (they will get cold the quickest).
If you so desire, you can mix in a bunch of other things during that last 15 seconds - finely chopped tomatoes, cheese, bacon bits, etc.
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Put eggs in bowl with butter. Leave yolks unbroken.
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Add cream
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Add to hot pan. The eggs will begin cooking immediately. Start to stir with a spatula as soon as y
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Continue to stir over the heat.
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Remove from heat and continue to stir. Make sure none of the eggs remain stuck to the skillet.
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Here are the eggs when they are done in the skillet.
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Scrambled Eggs with Chives
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