Scrambled Eggs

FREE RECIPE PREVIEW

Ingredients — preview

• 2 large egg
• 1/2 teaspoon fine salt

Preparation — preview

1. Crack eggs into a medium bowl. Add salt, and pepper. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large.
2. Over medium-high heat, heat a nonstick skillet and add the oil.
3. Add the beaten eggs. With a wooden or a nonstick-safe spatula, push eggs from one side of the pan to the other, slowly but deliberately, lifting and folding eggs as they form into curds. Fold in cold butter before the the curds set and are still quite wet. Cook the eggs until the curds are set and moist, about 1 1/2 -2 minutes. Serve immediately.