Scrambled Eggs

The Basics
Written By Christie DeHaan

Until I took a cooking class, I didn’t think much about scrambled eggs. You cracked the eggs in a bowl, added some milk, whipped them up a bit and then cooked them in a pan. OH. HELL. NO. Now that I’ve had legit scrambled eggs, I can’t go back. The mantra for scrambled eggs is “low and slow.” They should be cooked on low(ish) heat and cooked slowly. Have some patience. Stir gently. They should be large, deep yellow curds, not almost white omelet chunks. TRUST.

Serving Size: 2 servings
Chef:
Scrambled Eggs

Scrambled Eggs

Classic, creamy scrambled eggs.
Cook time: 10 MinTotal time: 10 Min

Ingredients

  • 1 tablespoon butter
  • 4 eggs

Instructions

  1. Add butter to medium frying pan and heat on medium-low.
  2. Once butter has melted, add eggs. Break open the yolks with your spatula and gently turn every minute or so until the eggs have formed large, soft curds...about 8-10 minutes.
  3. Add salt & pepper, to taste.

Notes:

Christie DeHaan
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