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The Perfect Scrambled Eggs Recipe

Scrambled eggs is something people take for granted, but I’ve found very few people make well. Judging by the comments of many of our guests, they themselves have trouble achieving the desired result: tasty, hot, warming, satisfying, simple. Like all recipes, the devil is in the details. I ate a hardboiled egg at a relative’s house one spring and it tasted like sawdust. I looked in the fridge, and I believe it was the fault of the eggs. “It just tastes better,” was the answer I gave to the incredulous veteran lawyer from Boston who asked me why he should care that I served organic free range eggs. One may or may not subscribe to the belief that factory-farming practices are unethical, I believe that in the case of ingredients, such practices produce an inferior egg. A trick in this recipe that applies to most recipes, is heating dried herbs and seasonings to intensify their flavor. It is something I do for most of my dishes that use them. Even something as simple as salt and pepper when heated in a dry pan or sauce-pot makes the finished result that much better. What makes this the perfect scrambled eggs recipe? They are simple, and yet feel like a special treat. Know once and for all how to make the perfect scrambled eggs, and you’ll be a favorite with your breakfasting special person. This recipe is good for those looking for some basic but important skills in making tasty breakfast food. If you’ve gotten less than rave reviews for your scrambled eggs try this!

Ingredients:
Two organic free range eggs, sea salt, coarse black pepper, organic cream, organic butter.

  • Add coarse ground black pepper, and sea salt to a non-stick pan.
  • Heat the pan to around 250-300 degrees.
  • Add a pat of organic butter and a tablespoon or so of organic cream.
  • Once the butter melts (don’t let the butter and cream boil) add two organic free range eggs.
  • With a wooden spoon break the yolks, and tilt the pan so that the mixture coats the hot pan.
  • Use the wooden spoon to pull the cooked layers of egg off of the pan in a stirring motion, piling the cooked egg into a rough pile at the other side of the pan.
  • Repeat this process, rolling the uncooked egg onto the bear hot side of the pan and pulling the egg off tilting the pan back and forth until the marbled layers are glistening and completely cooked. You’re done! Enjoy.