Scrambled Eggs

Scrambled Eggs

Photo by David M.

  • Prep Time


  • Total Time


  • Servings



  • 4

    large eggs plus 1 large yolk

  • 2

    tablespoons half-and-half

  • teaspoon salt

  • teaspoon pepper

  • ½

    tablespoon unsalted butter, chilled


1. Beat eggs, yolks, half-and-half, 1/8 teaspoon salt, and 1/8 teaspoon pepper with fork until eggs are thoroughly combined and color is pure yellow; do not overbeat. 2. Heat butter in 10-inch nonstick skillet over medium-high heat until foaming just subsides (but 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, 45 to 75 seconds. Reduce heat to low and gently but constantly fold eggs until clumped and just slightly wet, 30 to 60 seconds. Immediately transfer eggs to warmed plates and season with salt to taste. Serve immediately.


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