Proper Scrambled Eggs

"I was wary of the large quantity of butter when I made this the first time, especially in the beginning stages of cooking when the eggs and butter are both liquid. Trust me though--these will be the best scrambled eggs you have ever tasted. You can use slightly less butter, but don't be too stingy. I recommend trying it with the full butter at least once! From Tasty: Get Great Food on the Table Every Day by Roy Finamore."
 
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photo by Sharlene~W photo by Sharlene~W
photo by Sharlene~W
photo by I'mPat photo by I'mPat
Ready In:
10mins
Ingredients:
4
Serves:
4
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ingredients

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directions

  • Heat 6 tablespoons butter in a heavy skillet over medium heat. Beat the egg with a fork in a bowl until smooth. You don't want them frothy, and you don't want globs of white left either. Beat in the water.
  • When the butter has melted, pour in the eggs. Season with salt and pepper and stir. Let the eggs start to set a bit, then stir with a big wooden spatula, making sure you scrape the bottom of the skillet.
  • Keep on cooking, stirring and scraping the bottom of the skillet frequently, until the eggs are almost set but still runny. Cut the remaining 2 tablespoons butter into bits and stir it in . The eggs should still be slightly undercooked. Turn off the heat.
  • Scrape the eggs onto a platter or onto breakfast plates and serve right away. The eggs will finish cooking and be beautifully creamy by the time you get them to the table. Scrambled eggs are like pasta--they are not meant to wait.

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Reviews

  1. I'mPat
    Quick, easy and delicious, served with a slice of wholemeal/wholegrain toast for a filling breakfast. Thank you Sharlene-W, made for I Recommend tag game and recommended by Diner524.
     
  2. daggle
    Wow. I am now excited to say that I can make scrabbled eggs and actually like them. I am not a big egg eater but these tasted wonderful!! Thanks for the recipe.
     
  3. Northern_Reflectionz
    The best scrambled eggs in the world are made with milk or cream instead of water....and a dash of paprika for colour and spice.
     
  4. diner524
    Thank you so much for this recipe. My eggs for once weren't too dry and boring, very creamy!!! I did cut back on the butter, I used about 3 1/2 to 4 tablespoons and only used six eggs for the three of us, but it was still very creamy and tasty.
     
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Tweaks

  1. Northern_Reflectionz
    The best scrambled eggs in the world are made with milk or cream instead of water....and a dash of paprika for colour and spice.
     

RECIPE SUBMITTED BY

I live in the San Francisco area and love it here. I discovered Recipezaar (then Food.com..Genius Kitchen) in 2001 and have been so happy to have my favorite recipes stored safely here. I am mother to 7 and grandmother to 7. I love to knit, smock, sew, etc., but my favorite hobby of the moment is traditional rug hooking. This is a sample of what I do.? It's called "November".? I dyed most of the wool myself. It is made from wool flannel, cut into strips a little less than 1/4" and then worked into a linen backing. This is my 3rd rug.
 
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