Description
What does it mean to make the "best" scrambled eggs? It's all a matter of personal preference! This scrambled egg technique will help you make eggs however you like 'em: soft and creamy with loose curds or firm with big, fluffy curds.
Ingredients
- 4 large eggs
- 1/4 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 tablespoon butter
Directions
- Place eggs, salt and pepper in a small bowl. Whisk until whites and yolks are well-blended.
- Heat butter in a nonstick skillet at medium heat. Once butter is melted, add eggs. Let sit 30 seconds or until bottom starts to set. Use a spatula or wooden spoon to pull eggs across the pan, forming large, soft curds. Continue lifting and folding eggs until mixture is thick and there is almost no liquid left. Serve immediately.
