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Eggs & Dairy: Scrambled Eggs Unscrambled *

Source of Recipe

Alton Brown, Good Eats


Recipe Introduction

Note: I've been successful with making perfect eggs when I followed the directions exactly. A few times I tried starting the eggs on high heat.. and saw the show again, where he clarified that the longer eggs are over high heat, the more likely their molecules will bind too tightly together and force liquid out, ending in eggs in a puddle! It's worth resisting the temptation. We've also sprinkled in herbs (dill especially) and shredded cheese just at the end or on the plate when serving.

List of Ingredients

5 eggs
5 tablespoons milk
1 pat butter
kosher salt
chives or parsley to garnish


Recipe

In a small mixing bowl, combine eggs and milk with a fork. In a non-stick skillet, melt the butter over medium-low heat until it bubbles. Stir a pinch of kosher salt into egg mixture then pour into pan, stirring slowly with a heat resistant rubber spatula. As soon as curds begin to form, increase heat to high and instead of stirring, use the spatula to fold the eggs over themselves while gently shaking the pan with your other hand. As soon as no more liquid is running around the bottom of the pan, remove from the heat and serve. Season with fresh black pepper and garnish with fresh chives or parsley. Remember: if they look done in the pan, they'll be over-done on the plate.Yield: 3 servings.