Simple (and Delicious) Scrambled Eggs

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Serves

Introduction

The finest scrambled eggs are little more than a soft-cooked skillet custard. We normally think of them as breakfast food, but they make great, simple supper. Cook them to the firmness you desire, but do it slowly. We recommend serving them with Hash Browns and perhaps some sliced fresh tomatoes drizzled with a little good-quality vinegar and olive oil.

Ingredients

	5	large eggs
	~	Salt and freshly ground black pepper, to taste
	1	Tbsp. whipping cream or water
	½	Tbsp. unsalted butter

Steps

Heat a 10-inch nonstick skillet over medium heat for 2 minutes. In the meantime, beat eggs in a medium bowl with salt and pepper and cream or water. Add butter to the skillet and allow to melt. Swirl it around the pan and pour in eggs. Allow them to set for about 15 seconds and then begin to stir with a rubber spatula. Continue to stir slowly but consistently for about 3 minutes, scraping the bottom of the skillet well with the spatula each time. The eggs should reach a medium-soft, custardy stage. Cook longer if you desire a firmer texture. Serve immediately on warm plates.

Notes

Add a tablespoon of chopped fresh chives or tarragon to the eggs just before they have set to the desired point. Ketchup is always a great accompaniment.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.