Prep 2 mins
Cook 2 mins
From Cook's Country. I've always had scrambled eggs cooked to firm. I still consider these completely cooked, but soft and luscious. I was in eggy heaven from the first time I made these. Try a bit of cheese over the top if you can stand it. I've added more of the recipe notes parenthetically.
- 8 large eggs
- 1⁄4 cup half-and-half
- 1⁄2 teaspoon table salt
- 1⁄8 teaspoon ground black pepper
- 1 tablespoon unsalted butter
- Crack eggs into a medium bowl. Add half-and-half, salt, and pepper. Whip with a fork until streaks are gone and color is pure yellow; stop beating while the bubbles are still large. (Overbeating will cause the eggs to be tough.).
- Melt butter in a large nonstick skillet over medium-high heat, swirling to coat the pan. Add the eggs and cook while gently pushing, lifting, and folding them (with a spatula) from one side of the pan to the other until they are nicely clumped into a single mound, but remain shiny and wet, about 2 minutes. Serve immediately.
Nice and fluffy. Thanks for sharing this. ATK website is impossible to pull recipes from given they want to force you to give up your email before sharing.