Scrambled Eggs

Eggs are one of my favorite foods, so I’ve spent a lot of time perfecting my scrambled eggs. I like my scrambled eggs to be creamy and moist (French style), although I don’t go so far as to add milk or cream, so I guess I like my eggs French Light. If you like your scrambled eggs to be firm and dry, this recipe is not for you.


Scrambled Eggs

  • 2 eggs
  • 1/2 tbsp butter
  • salt and pepper

In a small non-stick pan, put 1/4 tbsp of butter on low heat. Crack your eggs in a bowl and season with salt (my secret seasoning is Old Bay). Next, move your butter around in the pan to coat the entire surface including some of the sides of the pan. Pour your eggs into the pan and add the rest of the butter (1/4 tbsp). Immediately start stirring/whisking your eggs slowly around the pan. Continue to stir/whisk (do not leave your eggs unattended as they will stick to the pan very quickly). Remove your eggs when they reach your desired moistness; be careful because they continue to cook after removal.


Season your eggs to your liking

Immediately begin stirring/whisking


Keep stirring/whisking


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