Scrambled EGGS
I cannot scramble just one egg. It is too small of an amount and too easy to overcook, so I recommend scrambling at least two eggs per person
- 2 large eggs
- 1 tablespoon heavy cream or whole milk
- 1 tablespoon unsalted butter; or chicken, duck, or bacon fat; or olive oil
- Salt and freshly ground black pepper
Instructions:
You can cook the eggs in butter, olive oil, or chicken, duck, or bacon fat. All are great and each transforms the flavor of the eggs in a unique way.So let's start:
- Crack the eggs into a bowl and whisk in the cream.
- Heat a skillet over medium-high heat and add the butter, fat, or oil. Add the eggs and decrease the heat to low.
- After about 1 minute, with a wooden spoon or rubber spatula, pull the eggs from the outside toward the inside where they are cooking fastest. Cook for another 15 seconds and repeat.
- Season with salt and pepper. Flip the mixture around for another 15 to 20 seconds.
- Remove from the heat and serve immediately. They will continue to cook even after you have removed them from the pan.