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Silky Buttered Eggs

Source of Recipe

From "Scratch" by Maria Rodale


Recipe Introduction

"Ever since having really good buttered eggs at the Trapp Family Lodge in Stowe, Vermont, decades ago, I have sought to recreate their delicious silkiness. This recipe is from that memory. I once made these for my daughter's British future father-in-law and he assured me I was making them the proper British way, which made me feel rather good. But what makes me feel even better is that my whole family loves them."

List of Ingredients

• 2 to 3 Tbsp unsalted butter
• 4 to 6 large eggs, lightly beaten
• Salt
• Buttered toast, for serving


Recipe

In a medium cast-iron skillet, melt the butter over low heat.

Pour the eggs into the skillet and let them set slightly, about 20 seconds. Use a spatula to gently and slowly lift and drag the egg across the skillet (no need to stir; just a gentle folding). Repeat until big, soft curds form.

Cook the eggs slowly and stop when they are cooked to your liking. Some people like their eggs runny (but not me!), though make sure they don't dry out. Season with salt to taste and serve with toast, if desired.

Serves 4


• You can embellish your eggs any way you like. My former mother-in-law would sprinkle them with grated Romano cheese and chopped mint. You can sprinkle them with chopped chives or parsley and serve with smoked salmon, too.