Scrambled Eggs

A breakfast staple. Low and slow is the key to creamy eggs.

Sample

Serves 2

Scale

Prep the eggs.

  • Eggs, 4 Crack into a bowl.
  • Salt
  • Black pepper

Whisk eggs with a pinch of salt and pepper until uniform.

Cook.

  • Butter, 1 tbsp

Melt butter in a non-stick pan over low heat. Add eggs and stir continuously with a spatula, pulling curds from the edges to the center. Remove from heat while still slightly wet — they will finish cooking on the plate.

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