Perfect Scrambled Eggs

by Daisy

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Having tasted delicious scrambled eggs and then been unable to recreate them myself I tried to figure out what I was doing wrong. A little research into the way the French do it and I was on my way. Nothing fancy here, just a little patience.

And of course butter.

Basic Scrambled Eggs
for two

2 T. butter, plus another pat at the ready
6 large fresh eggs
1/2 tsp. water, or just a few drops
salt & pepper

Equipment:

double boiler or similar set-up (one saucepan set above a larger saucepan containing simmering water)
fork
spatula
wisk

Method:

Melt 2 T. butter in the saucepan at the top of the double boiler. Crack the eggs into a mixing bowl. With the fork, beat in the water, salt and pepper, just until the yolks are blended into the whites.

Look! A double yolk!


Add the eggs to the melted butter in the pan and stir with the spatula, scraping the bottom of the pan in a circular motion. Be patient and continue to stir although nothing seems to be happening for a minute or two.


Continue slowly scraping the pan and suddenly the eggs will thicken and lump. Pick up the pace a bit with the spatula, making sure all the surfaces of the pan are scraped down.


Take the eggs off the heat and incorporate another of pat of butter with the wisk so the eggs won’t become overcooked.


Remove the eggs to warmed plates and serve immediately.



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