Saturday, October 8, 2011
Tender, Creamy Scrambled Eggs
Try this and you'll never settle for rubbery, overcooked diner eggs again.
1. Melt a chunk of butter in a nonstick skillet over medium-low heat.
2. Crack 3 Eggs into the pan. Add salt and pepper. With a rubber spatula, split the yolks and gently push around the eggs. Let cook a bit. Massage the eggs some more, careful not to mix them up too much. You want the bits of white to stay white and the yolks to stay yellow.
3. The entire process should take about 2 minutes. The eggs are ready when they're still moist but not runny. The key is to retain the moisture—that's where the flavor lies.