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Ingredients for a group of six
2-3 large eggs
salt & freshly ground black pepper to taste
1 tablespoon butter (or more)
Crack the eggs into a bowl, add salt and pepper, and beat thoroughly with a whisk.
Place a 2-3 qt saucepan with a tablespoon of butter over medium heat, swirling to coat the bottom and sides.
When the butter foams, pour all the eggs into the hot pan and immediately begin stirring with a rubber spatula, clearing the thickening eggs from the sides and bottom of the pan, breaking up any lumps.
Be sure to run the spatula around the bottom corners to dislodge any egg that may stick there.
Cook for a minute or more, steadily stirring, until the eggs are uniformly thickened but still quite soft, with very small and creamy curds.
Remove the pan from the heat, stir in another spoon of butter and quickly spoon the eggs into a soft mound on a warm plate or a piece of toast.