Slow Scrambled Eggs

by on October 19, 2015 » Add the first comment.
Print Friendly, PDF & Email

Preheat a skillet to about 225 degrees (so that water lazily rolls across the pan’s surface.)
Spread a pad of butter across the hot skillet
Beat your eggs for about 50 strokes
Add your eggs to the skillet and slowly mix/agitate with a spatula
Add just a dab of truffle oil or EVOO
Plate when jelled, but not hard or dry
Top with green onions or chives
Top with cheese if you wish.

Find more like this: Grandpa's Use Only

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.