Ingredients

  • 5 eggs
  • 5 tablespoons milk
  • 1 pat of butter
  • kosher salt
  • ground pepper
  • chives or parsley to garnish

Directions

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.

Notes

Episode#: EA1A03

MacGourmet downloadScrambled Eggs Unscrambled. To import, drag image to your MacGourmet recipe box.

Source

Servings/Yield

Rating

Course

Preparation Times