PERFECT SCRAMBLED EGGS {atk}

By zircon50

Ingredients

• 8 large eggs + 2 large yolks
• 1/4 cup half-and-half
• Salt and pepper
• 1 tablespoon unsalted butter, chilled

Details

Adapted from keyingredient.com

Preparation

Step 1

Beat eggs, yolks, half-and-half, ⅜ teaspoon salt and ¼ teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat.

Heat butter in 10” nonstick skillet over med-high heat until foaming just subsides {butter should not brown} swirling to coat pan. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs begin to clump and spatula just leaves trail on bottom of pan, 1½-2½ minutes. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30-60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.