Stir fried eggs
Instructions:
- 4 eggs
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 scallion including some of the greens, finely chopped or 1 tablespoon fresh chives, finely chopped
- ¾ teaspoon fresh tarragon, finely chopped or ¼ teaspoon dried tarragon, crumbled
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- Scramble the eggs lightly in a bowl with salt, pepper, scallion or chives and tarragon.
- Heat a heavy medium skillet on high heat for 2 to 3 minutes until very hot. You may use a wok instead. Have a wooden spoon and two warm plates ready.
- Add oil and butter to the skillet, spread around by tilting the pan and when the butter sizzles quickly add the eggs.
- Stir gently but constantly with the wooden spoon so all the liquid egg is in contact with the hot metal surface.
- The eggs should set in 15 to 30 seconds.
- Quickly scoop them onto two plates before they dry out.
- Sprinkle the eggs with a dusting of paprika and garnish with long slivers of scallion greens or chives.
- Makes two portions.