Perfect Scrambled Eggs
What Started it all:
eggs
Scrambled eggs – simple, right? Wrong! We're going to elevate this classic breakfast dish to a whole new level. Pay attention, follow the steps, and don't mess it up!
Ingredients
- 4 large eggs
- 2 tablespoons unsalted butter
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons crème fraîche (optional)
- Chopped chives, for garnish (optional)
Instructions
- Crack the Eggs: Crack the bloody eggs into a cold, non-stick saucepan. If you can't do that without getting shells in, then get out of my kitchen!
- Add Butter: Add the butter to the eggs. Don't skimp on it, we're making this rich and creamy.
- Stir Constantly: Place the pan over medium-low heat. Stir constantly with a spatula, making sure to scrape the bottom of the pan. This isn't a bloody omelette, so don't let it sit!
- Heat Control: As the eggs start to thicken, remove the pan from the heat but keep stirring. We're not making rubbery mess here. Return to heat as needed. Keep doing this until the eggs are just set but still slightly runny.
- Season: Season with a pinch of salt and some freshly ground black pepper. If you can't season properly, you might as well leave now.
- Add Crème Fraîche: If you're using crème fraîche, fold it in now. This will stop the cooking and make the eggs even creamier.
- Serve: Plate the eggs immediately. Garnish with chopped chives if you want to make it look like you know what you're doing.
There you have it, perfect scrambled eggs. Simple, but only if you can follow instructions without messing it up. Now, get to it and don't disappoint!