- 2
- 15 mins
Ingredients
- Variation from Saveur:
- 6 large eggs
- 2 tablespoons plus 1 teaspoon unsalted butter
- 1/4 teaspoon kosher salt, plus more as needed
- Perfect Scrambled Eggs:
- 1 1⁄2 tbsp. unsalted butter
- 3 eggs
- 1 ⁄4 tsp. kosher salt
- 1 tbsp. heavy cream
- 2 tsp. finely chopped fresh chives
- Freshly ground black pepper to taste
- 1 tsp. finely chopped chives
Preparation
Step 1
DIRECTIONS
1. Crack the eggs into a cold 3-quart saucepan. Cut 2 tablespoons of the butter into small pieces and add to the pan. Set the pan over medium-high heat and, using a wooden spoon or heatproof spatula, mix the eggs to break them up.
2. Stir constantly, moving the pan off and on the heat so you can catch up with stirring the eggs if they are cooking too quickly in one spot. If you're doing this right, your arm will ache, but power through--it's going to be worth it.
3. Small curds with a pudding-like texture will begin to form after about 10 minutes. The eggs own you now. Pay attention to the pan, keep the curds moving and don't look away for a second. Once you've got a saucepan full of small, even but still-wet curds quickly remove the saucepan from the heat. Add the salt and remaining butter and mix well.
4. Give the eggs a quick taste and season with more salt if needed. Top with some chopped herbs and a few grinds of black pepper, if you like, and serve with slices of crunchy, lightly buttered toast.
Variation:
Grease a 10" nonstick skillet with 1 tbsp. unsalted butter. Heat skillet over medium-low heat. Crack eggs into a small bowl and whisk with a fork until the whites and eggs are just combined, about 10 seconds. Transfer beaten eggs to skillet.
2 Let eggs sit until they just begin to stick to the bottom of the skillet, about 30 seconds. Begin stirring vigorously with a wooden spoon to break up the curds. Cook, stirring constantly, until eggs are almost set but still runny, 3–4 minutes.
3 Add kosher salt, 1⁄2 tbsp. unsalted butter, heavy cream, and finely chopped fresh chives and stir to combine. Return the skillet to medium-low heat and cook, stirring occasionally, until the eggs cook to desired doneness, 1–2 minutes.
4 Transfer to a plate and season with freshly ground black pepper to taste and finely chopped chives.