Basic Scrambled Eggs

by on October 19, 2015 » Add the first comment.
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  • Egg
  • Butter
  • Small nonstick pan

Step by Step

  1. Beat egg until white and yolk is incorporated, but not completely homogeneous
  2. Bring temperature of pan up to 280° – 320°
    . Small drop of water should splatter
  3. Put in 1 tablespoon cold butter – BUTTER HAS BUILT-IN EMULSIFIERS
  4. Move butter around to coat pan
  5. Add egg to medium hot pan
  6. Stir egg gently and slowly with spatula
  7. As it begins to gel keep pushing it towards the center
  8. Eggs should be cooked, but still moist. Not dry.
  9. Plate up, garnish with a sprig of parsley, and serve with toast.

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