I know what you’re thinking! Seems an awfully simple recipe to include on a cooking website, right? Well, you just might be, but after you try these perfectly scrambled eggs, you’ll understand why I felt compelled to include it. I got the inspiration for this recipe from two sources – I individualized a similar recipe I discovered in a Cook’s Illustrated cookbook and combined it with the Barefoot Contessa’s low and slow scrambled egg technique. Let me tell, scrambled eggs have never been the same. These eggs are cooked like a pancake over medium to low heat until rich and creamy. Never again will eggs be just a side show on my breakfast plate!
Prep Time: 5 minutes Cook Time: 5-10 minutes Serving: 1 Serving
2 large eggs
1 large egg yolk
1 tablespoon heavy cream, half-n-half, or milk
1-2 tablespoons of butter
Salt and Pepper to taste
1. Combine the eggs, egg yolks, cream, salt and pepper in a small mixing bowl and scramble until smooth.
2. In a medium skillet, melt the butter over medium heat. If you’re feeling particularly daring, go for the 2 tablespoon method. Makes all the difference in the world!
3. As soon as the butter is melted, add your eggs to the pan. Don’t move the pan. Remember, pancake method! Let the edges set and just as the center looks like it’s going to bubble, immediately turn the heat down to low. This will only take about 1-2 minutes so be prepared!
4. Over low heat, begin scrambling the eggs in the pan. You want to move them often enough that they don’t burn. Once the eggs are cooked to your desired consistency, grab a fork, a bowl, and be prepared to marvel at the best scrambled egg technique this side of the moon!