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Ultimate Scrambled Eggs

Source of Recipe


From "The Complete Cooking for Two Cookbook"



List of Ingredients



• 4 large eggs plus 1 large yolk
  
• 2 Tbsp half-and-half
  
• 1/8 tsp salt
  
• 1/8 tsp pepper
  
• 1/2 Tbsp unsalted butter, chilled
  






Instructions



1. Beat eggs and yolk, half-and-half, salt, and pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat.
   
   
2. Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (butter should not brown), swirling to coat skillet. Add egg mixture and, using heat-resistant rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs just begin to clump and spatula just leaves trail on bottom of skillet, 45 to 75 seconds.
   
   
3. Reduce heat to low and continue to cook, gently but constantly folding eggs, until clumped and just slightly wet, 30 to 60 seconds. Transfer eggs to warm plates and season with salt to taste. Serve immediately.
   
   Serves 2