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Eggs: Best Scrambled Eggs




Source of Recipe


James Beard


List of Ingredients




4 to 8 T. butter

10 eggs

Salt and freshly ground black pepper to taste

2 tsp. minced fresh tarragon leaves

4 T. cream



Recipe



Place a medium skillet, preferably nonstick, over medium heat for about 1 minute. Add the butter and swirl in the pan. After the butter melts, turn the heat to low.

Beat the eggs with the remaining ingredients and pour into the skillet.

Cook over low heat, stirring occasionally with a wooden spoon. At first nothing will happen; after 10 minutes or so, the eggs will begin to form curds. Do not lose patience: Keep stirring, breaking up the curds as they form, until the mixture is a mass of soft curds. This will take 30 minutes or more. Serve immediately with lots of toast.

SERVES 6