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Creamy Scrambled Eggs

Source of Recipe

From "Fresh Every Day" by Sara Foster and Carolynn Carreno


Recipe Introduction

"Scrambled eggs can be so good if they're made right, but there are a few tricks to getting them just perfect. First is not to overcook them; they should look a little wet when you take them out of the pan. By the time you get them from the plate to the table, they're going to be cooked just enough and firm up. It's also necessary to cook scrambled eggs in a pan they won't stick to, whether it's nonstick or just a good, seasoned pan. Even if you've broken up the eggs already to ensure light and fluffy scrambled eggs, give the eggs a quick whisk right before you pour them into the pan. And make sure the pan is good and hot before you pour the eggs in."

List of Ingredients

â—¦ 1 tablespoon unsalted butter
â—¦ 1 tablespoon olive oil
â—¦ 8 large eggs
â—¦ ½ teaspoon sea salt, plus more to taste
â—¦ ¼ teaspoon freshly ground pepper, plus more to taste


Recipe

Melt the butter and olive oil together in a large nonstick skillet over medium heat until the butter begins to foam.

Whisk the eggs with the salt and pepper until the whites and yolks are completely combined. Pour the eggs into the skillet to cook, undisturbed, until the eggs begin to set. When the eggs are slightly firm and set around the edges, stir them gently with a heatproof rubber spatula or wooden spoon and continue to cook, stirring constantly, for 2 to 3 minutes, until the eggs are no longer runny.

You want the eggs to be slightly moist, as they will continue to cook after you remove them from the heat. Taste for salt and pepper and add more if desired. Serve immediately.

Serves 4