Perfect Scrambled Eggs

May sound simple; but GOOD scrambled eggs a hard to find. Too often they arrive hard, dry & over done. An omelet? I didn’t order an omelet – brown/burnt. Well take heart.

INGREDIENTS:
6 Large Fresh brown eggs (White may be used)
¼ cup of milk or cream
2 ½ Tbsp Butter divided

PEPARATION:

Crack the eggs into a batter bowl, break the yokes with a whisk and whip them. Gradually add the milk/cream while continuing to whip. This will get them light and fluffy. About 2 minutes will bring them to an even color.

COOKING:

Set a 12” fry pan (The Calphalon non-stick, alternately use a griddle) on the burner set to medium letting it heat for a few minutes. Hold your hand just over the bottom to check for warmth. When it feels good and warm add the butter and spread it around as it melts. When it all melts add 4 oz. of the eggs (about half) to the center of the pan. It will spread out and start to set on the bottom. Take a fork and pull the mass in toward the center from all sides allowing the uncooked egg to reach the bottom. You’ll have a large clump form in the center.

When all has set, turn it over en-mass and let it rest for a minute or two to set the top. Take them out immediately unless you want them “well done” and hard.

The trick is working fast with a medium hot pan gathering in the egg as it sets. This whole process may take just 3 min. or so depending on how hot the pan is. No Stirring!

Do the same for the second batch, or cook them all at once on the griddle.

I guarantee they will be the lightest, fluffiest scrambled eggs you ever had. If cholesterol is a problem, remove three of the yokes and add one additional egg.