Want to know the secret to making perfect scrambled eggs at home? Cook slowly over a low heat, stir regularly, and add a borderline obscene amount of butter.
Course Breakfast, Entrée, Side Dish, Snack
Cuisine Global
Keyword Eggs, Scrambled Eggs
Cook Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 2
Author TLE Recipes
Equipment
A small, high-walled saucepan or frying pan
Wooden fork (otherwise a spatula, wooden spoon, or chop sticks will work fine)
Ingredients
5large, free-range eggs
50gbuttercut into 1cm-½ inch dice
Salt
Black pepperoptional
Flat-leaf parsleyoptional
Chivesoptional
Instructions
Add half of the butter to the cold pan, then set over a low heat on your smallest hob.
Immediately add the cracked eggs to the still cool pan and begin to fold with a wooden fork (or wooden spoon or spatula), pushing everything towards the middle of the pan. Keep the heat as low as possible and stir often, if not constantly.
After 1 minute, add the rest of the butter and continue to gently fold the eggs for another 5-7 minutes until they’re almost cooked. Around one or two minutes before they’re fully cooked, remove the pan from the heat and continue to mix the eggs. The residual heat from the pan will complete the cooking process, without overcooking the eggs.
